Gummadi Kaya Kura or Pumpkin Curry is a popular dish from Andhra, South India. It tastes slightly sweet, sour and spicy. It goes very well with rice. It can be eaten with chapati, pulka etc. also.
Ingredients
about 1 pound of pumpkin
3 green chilies
handful of cilantro
5-6 tbsp of jaggery
2 tbsp of thick tamarind juice (or 1 tbsp tamarind paste)
1/4 tsp of turmeric powder
salt to taste
For Tempering
2 tbsp of oil or ghee
1 tbsp of chana dal
1 tbsp of urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp fenugreek seeds
4-5 red chiles
a pinch of hing/asafoetida
a few curry leaves
about 1 pound of pumpkin
3 green chilies
handful of cilantro
5-6 tbsp of jaggery
2 tbsp of thick tamarind juice (or 1 tbsp tamarind paste)
1/4 tsp of turmeric powder
salt to taste
For Tempering
2 tbsp of oil or ghee
1 tbsp of chana dal
1 tbsp of urad dal
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp fenugreek seeds
4-5 red chiles
a pinch of hing/asafoetida
a few curry leaves
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Preparation
Wash and peel pumpkin. Cut it into small pieces.
Cut green chili lengthwise. Cut red chili into small pieces.
Chop cilantro finely.
Grate the jaggery if you are using hard kind of jaggery.
Extract the juice from jaggery.
Wash and peel pumpkin. Cut it into small pieces.
Cut green chili lengthwise. Cut red chili into small pieces.
Chop cilantro finely.
Grate the jaggery if you are using hard kind of jaggery.
Extract the juice from jaggery.
Procedure
Place a thick bottom pan on stove top with oil. Heat the oil on medium heat. When the oil is hot add chana dal, urad dal, fenugreek seeds, mustard seeds and cumin seeds. Also add green chili. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Before red chili changes color add pumpkin pieces. Stir it well. Add little salt, turmeric powder and 2-3 tbsp of water. Mix them well, cover and cook on medium for about 3-4 minutes.
After 3-4 minutes, stir it once and add jaggery, tamarind juice and salt. Remember we added little salt earlier. Mix them well and again cover and cook for about 3-5 minutes.
After 3-5 minutes you will notice that the pumpkin pieces are cooked and oil is oozing out. If it is not cooked cook it little longer. I made my curry little dry. If you want your curry mushy, cut your pumpkin pieces smaller and add little bit more water.
Add finely chopped cilantro/coriander leaves and a little ghee. Mix it one more time and your Gummadikaya bellam pettina koora /pumpkin curry is ready. Serve it with rice or chapati. Enjoy and please give me your feed back.
Please feel free to write your comments and suggestions below.
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Place a thick bottom pan on stove top with oil. Heat the oil on medium heat. When the oil is hot add chana dal, urad dal, fenugreek seeds, mustard seeds and cumin seeds. Also add green chili. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Before red chili changes color add pumpkin pieces. Stir it well. Add little salt, turmeric powder and 2-3 tbsp of water. Mix them well, cover and cook on medium for about 3-4 minutes.
After 3-4 minutes, stir it once and add jaggery, tamarind juice and salt. Remember we added little salt earlier. Mix them well and again cover and cook for about 3-5 minutes.
After 3-5 minutes you will notice that the pumpkin pieces are cooked and oil is oozing out. If it is not cooked cook it little longer. I made my curry little dry. If you want your curry mushy, cut your pumpkin pieces smaller and add little bit more water.
Add finely chopped cilantro/coriander leaves and a little ghee. Mix it one more time and your Gummadikaya bellam pettina koora /pumpkin curry is ready. Serve it with rice or chapati. Enjoy and please give me your feed back.
Please feel free to write your comments and suggestions below.
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