Coorgi Pumpkin Curry
Simple and delicious Coorgi style coconut based pumpkin curry
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course, Main Dish
Cuisine coorg, Indian, south indian
Servings 4 people
Calories 64 kcal
Pressure Cooker
Kadhai/Pan
Mixer
- 1 cup yellow pumpkin chopped with peel
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp Fenugreek seeds
- 3 dry red chillies
- 4 garlic cloves
- 1/2 tsp turmeric powder
- 8 Curry leaves
- 2 tsp Ghee
- Salt to taste
To be ground in paste
- 1/4 cup coconut grated
- 1/2 inch Ginger
- 3 garlic cloves
Cut pumpkin into medium size cubes and pressure cook them with salt, turmeric powder and water for just 1 whistle.
Make a smooth paste with coconut, coriander powder, ginger, garlic and water.
Add the paste to the cooked pumpkin, season with salt and let it simmer for about 20 mins.
Add a little bit of jaggery, just to balance the dish
For the tempering, heat ghee in a pan. Add the mustard seeds, cumin, fenugreek and let it sputter.
Then add the garlic and let it brown.
Throw in the curry leaves and dry red chillies, fry them up and pour into the pumpkin gravy.
Sodium: 3mgCalcium: 24mgVitamin C: 44mgVitamin A: 2644IUSugar: 1gFiber: 1gPotassium: 137mgCholesterol: 6mgCalories: 64kcalSaturated Fat: 3gFat: 5gProtein: 1gCarbohydrates: 6gIron: 1mg
Keyword coorgi pumpkin, curry, pumpkin curry