Saturday, 12 April 2014

Pumpkin In A Coconut Gravy


Hey..wrong timing to put this up, no one is about to make a Jack-o-Lantern for months now. So be sure to try this recipe on 31st October and of course asap now too. 

Warm 1 tbsp oil, you can use any white oil. Once warm, allow about 6-8 curry leaves and one long slit green chilly to sizzle in the heat. Chop a lovely red tomato into small cubes and add it in. To season we need 1 heap tsp coriander powder, best is the home roasted variety, salt to taste and 1/2 tsp chilly powder. Stir for two mins at low heat. 

By now you needed to have cleaned about 300 g of a luscious orange pumpkin, skinned it and cut it into semi small cubes. 

So now back to the wok, once the tomatoes are done, add the pumpkin and add 1 cup of hot water. Cook for 3 mins, remember your flame is low. It is time to pour in a large cup of coconut milk, if you are using a tetra pack, use the entire 200 ml one. Slow cook till the pumpkin is soft but it does not lose its shape.

Enjoy with brown rice!

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