Pumpkin curry is an extremely nutritious and tasty preparation rich in vitamins and highly antioxidants.
This is my vegeterian version of cooking pumpkin with no garlic, no onion. The vital to this dish is the add of coconut milk at the end of cooking. This imparts an unique flavor and aroma to this curry. It's always been a challenge to come up with new and exciting get recipes that is easy to make and great to taste.
This is a savory pumpkin recipe with all the different layers of delicious flavours and is totally different from the normal flavours that we usually cook. Must try recipe for you all who are looking for different taste in regular pumpkin curry. It takes hardly fifteen minutes to make this recipe.
Ingredients:
250 gram pumpkin cut into medium size
1 cup coconut milk
Few curry leaves
2 - 3 dry red chillies
1 teaspoon red chili powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Salt to taste
1/2 teaspoon sugar
1 teaspoon for tempering
Method:
First boil pumpkin with salt and turmeric in a pressure cooker for one whistle.
In a medium skillet over high heat, pour oil and add mustard seeds, dry red chili, curry leaves and fry for a minute. Now add boiled pumpkin and salt, turmeric , sugar, red chili powder and cook for 3 to 4 minutes. When pumpkin is mixed properly add coconut milk and stir well. Now curry is ready.
Serve with rice or roti. I'm pretty sure you will cook this repeatedly.
This is my vegeterian version of cooking pumpkin with no garlic, no onion. The vital to this dish is the add of coconut milk at the end of cooking. This imparts an unique flavor and aroma to this curry. It's always been a challenge to come up with new and exciting get recipes that is easy to make and great to taste.
This is a savory pumpkin recipe with all the different layers of delicious flavours and is totally different from the normal flavours that we usually cook. Must try recipe for you all who are looking for different taste in regular pumpkin curry. It takes hardly fifteen minutes to make this recipe.
250 gram pumpkin cut into medium size
1 cup coconut milk
Few curry leaves
2 - 3 dry red chillies
1 teaspoon red chili powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Salt to taste
1/2 teaspoon sugar
1 teaspoon for tempering
Method:
First boil pumpkin with salt and turmeric in a pressure cooker for one whistle.
In a medium skillet over high heat, pour oil and add mustard seeds, dry red chili, curry leaves and fry for a minute. Now add boiled pumpkin and salt, turmeric , sugar, red chili powder and cook for 3 to 4 minutes. When pumpkin is mixed properly add coconut milk and stir well. Now curry is ready.
