Ingredients:
Red Pumpkin - 250 gms
Green Chillies - 6
Pepper - 1 tsp
Cumin seeds - 1 tsp
Channa dal - 2 tbsp
Salt to taste
Ginger - small piece
Fresh coconut - small piece
Coriander seeds - 1 tsp
Asafoetida- a pinch
Rice - 2 tsp
Dry red chilli - 2
Turmeric - 1/4 tsp
Curry leaves
Oil - 1 tbsp
Mustard & Cumin seeds - 1/2 tsp
Method:
Red Pumpkin - 250 gms
Green Chillies - 6
Pepper - 1 tsp
Cumin seeds - 1 tsp
Channa dal - 2 tbsp
Salt to taste
Ginger - small piece
Fresh coconut - small piece
Coriander seeds - 1 tsp
Asafoetida- a pinch
Rice - 2 tsp
Dry red chilli - 2
Turmeric - 1/4 tsp
Curry leaves
Oil - 1 tbsp
Mustard & Cumin seeds - 1/2 tsp
Method:
- Soak channa dal for one hour and grind dal to make fine batter.
- Dry roast coriander seeds, pepper, cumin seeds, asafoetida, rice. Cool and grind along with grated coconut, ginger to make fine paste.
- Peel, de-seed and chop pumpkin into small pieces and bring it to boil. Add sliced green chillies, salt and turmeric.
- Add spices and cook for few minutes.
- Then add channa dal batter (thin), cook till raw smell of dal leaves.
- Lastly heat the oil in a pan, fry cumin, mustard, red chillies and curry leaves for one minute.
- Pour this on curry.
- Garnish with coriander leaves.
- Serve hot with rice.
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