Name: Gummadi Kaya(spicy,tangy pumpkin curry) recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gm red pumpkin cleaned,desseded and cubed; 1 large onion chopped fine; 1 Tablespoon Ginger-garlic paste; 2 broken dry red chilli; 1 tablespoon black mustard seeds; 8-10 Curry Leaves; 1 tablespoon bengal gram/chana daal; 2 tablespoon ghee; 4 tablespoon freshly grated coconut; 1 teaspoon garam masala powder; 1 teaspoon turmeric powder; 1 red chilli powder; 1 tablespoon cumin seeds; handful of finely chopped coriander leaves; 2 tablespoon ground jaggery; 10 gm tamarind soaked in warm water; Salt to taste; a generous pinch of asafoetida/Hing powder; 3 green chillies slit; Water as needed

ABOUT Gummadi Kaya(spicy,tangy pumpkin curry) RECIPE

For pumpkin lovers, here’s yet another curry bursting with flavours. you may adjust the hotness of the chillies and tangibles from the tamarind according to your taste buds

Ingredients Serving: 4

500 gm red pumpkin cleaned,desseded and cubed
1 large onion chopped fine
1 Tablespoon Ginger-garlic paste
2 broken dry red chilli
1 tablespoon black mustard seeds
8-10 Curry Leaves
1 tablespoon bengal gram/chana daal
2 tablespoon ghee
4 tablespoon freshly grated coconut
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1 red chilli powder
1 tablespoon cumin seeds
handful of finely chopped coriander leaves
2 tablespoon ground jaggery
10 gm tamarind soaked in warm water
Salt to taste
a generous pinch of asafoetida/Hing powder
3 green chillies slit
Water as needed

Instructions

strain the soaked tamarind extracting its pulp
grind the coconut and jaggery with the tamarind pulp (using 1 Tablespoon water if needed) and keep aside
heat ghee in a wok and temper with dry red chilles, mustard and cumin seeds, green chillies, asafoetida powder,chana daal and curry leaves
when the seeds splutter, add the onions, ginger-garlic paste and sauté until they are translucent
add the ground coconut-tamarind paste and sauté covered until the juices are released
add the dry spices and salt at this stage and mix well
throw in the pumpkin cubes and coat them well with the spices
lower the heat and cook covered until pumpkin soften after adding 1/2 cup of water
remove from heat once the grave reaches the desired consistency
garnish with chopped coriander leaves and serve with rice or Indian flat breads of your choice

Similar Recipes