Pumpkin Fugadh     

Descriptionmild sweet curry ideal as compliment to a really hot curry
Curry TypeVegetable
Source jane@un.seqeb.gov.au (Lady Jane)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1/2kg diced butternut pumpkin
1 finely chopped onion
1 finely chopped tomato
1/2 tsp mustard seeds
1/4 tsp turmeric
4 tblsp oil
400ml coconut cream
200ml water
salt to taste
coriander leaves for garnish
InstructionsHeat oil and cook mustard seeds until they burst
Add chopped onion and fry until tender
Add chopped tomato and tumeric, cook briefly (approx 2 mins)
Put in the diced pumpkin, salt and water.
Stir well to coat the pumpkin
Add coconut cream.
Cover and cook until pumpkin is soft - this depends on how small/large you dice
Garnish with chopped coriander

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