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TAMARIND PUMPKIN GRAVY RECIPE

TAMARIND PUMPKIN GRAVY RECIPE

INGREDIENTS

  • Pumpkin cubes – 250 to 300 grms
  • Tamarind marble size soaked in 1 cup hot water
  • Jaggery – ½ or 1 tsp
  • Oil – 1 tbsp
  • Mustard seeds + jeera – 1 tsp
  • Methi seeds –  ½ tsp
  • Onion finely chopped – 1
  • Grated ginger – ½ tsp
  • Green chilli – 1
  • Finely chopped soft tomato – 2
  • Red chilli pwdr – 1 ½ tsp or as per taste
  • Sambar pwdr – 1 tsp
  • Coriander pwdr – 1 tsp
  • Turmeric – ¼ tsp
  • Asafoetida – a pinch

METHOD

Soak tamarind in hot water and extract juice .Keep aside.

Heat oil in a cooker .

Add mustard seeds + jeera and let it crackle .

Add methi seeds and give a stir , don’t burn it .

Add onion + green chilli and str fry till translucent.

Add grated ginger and give a nice stir .

Lower the flame and add the masala pwdrs.

Stir fry for few seconds.

Add tomatoes + salt and mix well .

Cook till tomatoes soften .

Add pumpkin and mix well.

Stir and cook for a min.

Add tamarind juice + jaggery and mix well .

Add ½ to ¾ cup water and mix well.

Cover and pressure cook upto 2 whsitles.

Once done off the flame and let the pressure release on own.

Open the cooker and give a mix.

Let the gravy rest for min 30 mins before serving .

Goes well with steamed rice .

NOTE –

  1. Don’t overcook ,the pumpkin has to be soft but in shape.
  2. For me it took 2 whistles , as chopped the pumpkin into small pieces .

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