Pumpkin Curry #Curries

Lal_Kumhde_ki_Sabji.jpg

Laal Kumhde/Kaddu ki Sabji, Bhoplyachi Bhaji

Ingredients:

  1. 1 Kg. Raw Lal Kumhda/Pumpkin
  2. 2 Tbsp. – Raisins
  3. 1 Tbsp. – Chironji dana
  4. 1 Tbsp. – Khaskhas/Poppy seeds
  5. 4 – Dried Red Chilies
  6. ¼ Tbsp. – Turmeric powder
  7. ½ Tbsp. – Red Chili powder
  8. ½ Tbsp. – Coriander Powder
  9. 4 – Green Chilies, shredded lengthwise
  10. 10 – Curry leaves
  11. 1 Pinch of roasted Fenugreek powder
  12. 2 Tbsp. – Grated dried coconut (khobra)
  13. ¼ cup – finely chopped Coriander leaves
  14. 2-3 Tbsp. – Cooking oil
  15. Salt to taste

Method:                                                                                                                    

Wash and cut pumpkin into 1 inch cubes with the skin on. Gather/ready all ingredients from point #2 to Point #12 as shown in the pic. Now heat oil in a wok, once hot add all ingredients from point #2 to point #11 one by one in that order with constant stirring. Now toss in the pumpkin pieces and mix well so that all the pieces are coated with the masala. Put a lid on the wok and let this cook for about 5 mins. Now add grated dry coconut and mix. By now the pumpkin pieces must be tender, if so, cook for another 5 mins without the lid, till the mixture becomes cohesive. Make sure you don’t mash the pumpkin pieces.

Garnish with finely chopped fresh green coriander leaves. This subji goes well with chapatis and rice and basic tadke wali dal.

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