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Pumpkin Stew

17 Jul

Gummadikaya Pulusu Kura


Pumpkin 10×5 inch piece
Red Onion 1 large
Green chillies 4
Tamarind 3 inch sized ball
Grated Jaggery 1 cup


Chana dal 1 tsp
Fenugreek seeds 1/2 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Hing/ Asafoetida 1/2 tsp
Curry leaves 4
Ghee 1 tbsp

Method of preparation:

Wash, remove seeds and dice the pumpkin.
Chop the onion roughly.
Remove stems, wash and slice green chillies into halves.

Soak tamarind in 2 cups of water and microwave it for few seconds.
Remove and extract the tamarind pulp.

Heat oil in deep vessel, add all talimpu ingredients in order.
When fenugreek seeds turn dark brown, add chopped green chillies.
Add chopped onions and saute them until translucent.

Now add cubed pumpkin, tamarind extract, jaggery, and salt.
Add few cups of water to soak the pieces a little more than half.
Bring to light boil and then reduce to simmer.

Cook covered by stirring occasionally until the pumkin pieces are tender enough to consume.
Add more water or seasonings if needed but finally reduce the stew to thick consistency.
Serve with rice and ghee.

Notes: There is a variation of this stew with water like consistency which is eaten with dal and rice.