Monday, May 21, 2012

Gummadikaya kura/ Pumpkin curry

Pumpkins are an all time favorite at home. Pumpkin curry is another quick recipe, with cut pumpkin slices being available at most supermarkets today.

Preparation time: 20-25 mins


Pumpkin (gummadikaya) 1/4th kilo
Red chillies 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Refined cooking oil 1 tbsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste
Fresh and chopped coriander and grated coconut to garnish


Peel and chop the pumpkin into small cubes.

Heat oil in a pan/kadai (bandli/mukudu). Add the red chillies and mustard seeds and as they pop, add cumin seeds, black gram, curry leaves and a pinch each of turmeric and asafoetida.

Add the chopped pumpkin and sauté. Cook for a couple of mins and add water until all the cubes are immersed. Cover and cook on low flame until the cubes are soft and the water has evaporated. This should take around 8-10 mins.

Add salt to taste and stir. Garnish with fresh and grated coconut and coriander just before serving.

Pumpkin curry or gummadikaya curry is a simple Indian bread and rice supplement. Bland and basic, it is both soothing and filling for the tummy.

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