Gummadi Kaya(spicy,tangy pumpkin curry) | How to make Gummadi Kaya(spicy,tangy pumpkin curry)

By Runa Ganguly  |  10th Mar 2018  |  
5 from 1 review Rate It!
  • Gummadi Kaya(spicy,tangy pumpkin curry), How to make Gummadi Kaya(spicy,tangy pumpkin curry)
Gummadi Kaya(spicy,tangy pumpkin curry)by Runa Ganguly
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

1

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

Gummadi Kaya(spicy,tangy pumpkin curry)

Ingredients to make Gummadi Kaya(spicy,tangy pumpkin curry)

  • 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

How to make Gummadi Kaya(spicy,tangy pumpkin curry)

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

Reviews for Gummadi Kaya(spicy,tangy pumpkin curry) (1)

Hema Mallik8 months ago

Simply awesome.
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