Cuisine: Andhra Pradesh state of India
Ingredients:
Sweet pumpkin (unripe and green) – 500 g
Onion – 4
Ginger – 2-inch piece
Green chilli – 10
Jaggery – 4 tablespoons
Turmeric powder – ¼ teaspoon
Salt – as required
Oil – 7 tablespoons
Seasoning:
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Curry leaves – 2 sprigs
Method:
Cut the sweet pumpkin and remove the seeds. Then chop it into medium-sized pieces along with the peel. Then wash the pieces. Cut the onions into small pieces. Peel the ginger and cut it into pieces. Chop the green chillies into pieces. Grind the ginger and green chilli pieces together into a coarse paste. In a heavy-bottomed kadai or pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add curry leaves. Then together add the sweet pumpkin pieces, chopped onion, ground ginger chilli paste, jaggery, turmeric powder and salt. Mix and cover with a lid. The curry releases water and it gets cooked in that water only. There is no need to add extra water. Once the curry releases water, remove the lid and cook on low flame until the sweet pumpkin pieces become soft. If there is more water even after the sweet pumpkin pieces have cooked, cook the curry on high flame until all the water evaporates. Serve along with rice.
Note:
Traditionally, unripe sweet pumpkin is used to make this curry. Though we can make this curry with ripe sweet pumpkin, it will be tastier when made with unripe sweet pumpkin.
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