Wednesday, June 6, 2012

Pumpkin Curry/Sihi Kumbalakai gojju
This recipe does not need coconut.

Preparation Time - 10-12 mins
Cook Time - 25 mins
Serves - 3

Measurements & Ingredients

  • Sweet Pumpkin(sihi kumbalakai) - 3 cups, skin peeled and cut into small pieces
  • Salt
  • Jaggery - as per taste
  • Tamarind pulp(thick juice) - 3-4 tbsp
  • Oil - 3 tbsp
  • Mustard seeds(sasive) - 1 tsp
  • Black gram(urad dal) - 1 tsp
  • Curry leaves - a few
  • Asafoetida(hing) - a pinch
Dry Powder
  • Non spicy red chillies(byadige) - 7
  • Spicy red chillies - 2
  • Bengal Gram(kadale bele) - 2 - 3 tsp
  • Black Gram(urad dal) - 2 tsp
  • Cumin seeds(jeera) - 1 tsp
  • Cinnamon stick(chakke) - 1/2 inch thin piece
Dry roast all the ingredients listed under "Dry powder".  Make a powder out of it and keep it aside.

Heat oil in a pan and add mustard seeds, urad dal, curry leaves, hing and the pumpkin pieces.  
Add salt, a little water and let it cook covered for 10 mins on medium heat. Make sure there is enough water not to burn the vegetables.

Add the tamarind juice(pulp), more water if necessary and cook for another 10 mins on the same heat or until the vegetables are almost cooked.  

Now add the "Dry powder", jaggery and mix well.  The consistency of this gravy should neither be too watery nor too thick.  So, in accordance with this you can add water.  

Finally let it boil for 5-7 mins on low heat and it will be ready to be served with rice or chapathi!