Gummadikaya Pulusu or Pumpkin Curry

Gummadikaya Pulusu

Ingredients and Proceed:

Gummadikaya or Pumpkin - 1 kg (chopped to big bite size pieces with skin on, here I have used dark green skin, pumpkin)

Heat a deep flat nonstick pan, add 3 tbsp oil, once hot add 1 tsp Mustard seeds, 1 tbsp Chana Dal, 1 tbsp Urad dal, 2 pinch of Fenugreek seeds, 4 split Red chillies, 1 sprig Curry leaves, 4 slit Green chillies (Indian frozen variety), Hing a pinch, 1/2 tsp Turmeric once fried.......

Add 2 medium chopped Onions, fry light golden color or for 5 mins on medium heat. 

Add Pumpkin pieces, mix well, on top of it put salt to taste, 1 heaped tsp Chilli powder, do not mix at this stage, cover and cook for 5 mins. 

Add Tamarind liquid (add 1 and 1/2 tsp Tamcon Tamarind paste in 1/2 cup of kettle boiled water, mix) + 1 block of Jaggery or 2 tbsp, cook until jaggery melts and becomes thick for 5 mins.

Add Water to the level of vege + 1 tbsp rice flour, mixed in 1/4 th cup of water, mix bring to boil and simm for 15 mins. Lastly add chopped Coriander leaves handful cook away on medium heat for 3 mins or until pieces are cooked. Switch off and add pinch of Jeelakarra Menthula podi on top. and keep it covered to oil to float on top.

(deep flat Nonstick Pan)

Serve with Rice, Mudda Pappu and Vadiyams on side.

Translation:

Jeelakarra = Cumin

Menthula = Fenugreek seeds

{Jeelakarra Menthula Podi: 1 : 1/2 ratio, dry fry separately, cool and made into powder together.}

Gumadikaya = Pumpkin

Note:

Here I have used Dark green Pumpkin, not the grey colored skin Pumpkin. For me it felt the dark ones tasted much better in curry. 

Tip:

If it is hard for you to cut pumpkin keep the whole pumpkin in pressure cooker and let it cook for 1 whistle. Switch off immediately and keep aside. Then cooking time will differs cook for 10 mins not 15 mins while simmering, the texture will be a bit soft though. or just buy the cut pieces from supermarket for easy cooking.

Tamcon Tamarind Paste - can be found in Indian groceries, this is the best for Indian dishes. Just pour hot water on top and keep it sit for a while to dissolve and to remove preservative smell. It is very sour so use accordingly.

© 2013 by Rajani Rayudu