This is a traditional Goan Pumpkin curry which can be enjoyed with both Rice or Roti. I personally like mine with hot rice and a Cabbage Foogath as an accompaniment.
Ingredients :
- 1/2 kg Pumpkin
- 1 small coconut grated
- 7 garlic cloves grated
- 1 tbsp Garam masala powder
- 1 tsp Chilly powder
- 1/4 tsp Haldi /Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tsp pepper powder
- 1 large onion
- 2 green chillies
- 2 tbsps Oil
- 1 tsp Jeera/Cumin seeds
- Salt
- 2 tbsps Coriander leaves
Method :
Chop the Pumpkin into bite sized pieces. Chop the onions and green chillies fine. Extract Coconut milk from the grated coconut. Keep the first extract aside. In the second extract boil the pumpkin along with a little salt till done. Heat oil in a pan. Add the Jeera and after it splutters add the chopped onions, green chillies and grated garlic. Roast till the onions turn translucent and the raw smell of the garlic is gone. Add the Coriander, Turmeric, Chilly and Garam masala powders and roast for a minute. Add the cooked pumpkin. Adjust salt and boil well. Finally add the first thick extract of coconut milk. Tip in the Coriander leaves. Boil for a minute, switch off and keep aside for about ten minutes for the flavours to infuse before serving.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
