Gummadikaya Koora - Pumpkin Curry - Indian Andhra Telugu Vegetarian Food Recipes


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Recipe Text


At times in market we find fresh vegetables at cheaper rates but in bigger sizes such as bottle gourd, ash gourd, pumpkin etc... We would definitely be tempted to take that vegetable even though we know that they cannot be consumed in one or two days. Such vegetables can be stored in freezer and may be used in variety of dishes.

Wash the pumpkin and wipe it with a clean and dry kitchen towel. Observe the size of the pumpkin and it is obvious that one cannot cut such big pumpkin with an ordinary kitchen knife. Use a big knife to cut the big pumpkin. First cut the stalk—while cutting it observe a portion of vegetable also gets cut with the stalk. Using a knife cut the vegetable surrounding stalk and discard the stalk. Only the stalk goes waste in the big pumpkin—remaining entire pumpkin may be used for cooking. Cut the pumpkin from the centre or cut along the natural marks on the pumpkin. Remove the seeds with a knife and collect them into a plate. Observe that some fiber is also attached to the pumpkin. Take a sharp edged spoon and scrape the fiber from the pumpkin. Do not throw away the seeds and fiber---they would be useful. Now peel the skin of the pumpkin using a peeler---if not possible with a peeler, peel it with a knife. Grind these peels along with the fiber and seeds of the pumpkin to a smooth paste and freeze till use. Use this paste in any gravy vegetables like aloo matar or paneer mater to enhance the taste of the dish. This paste also works as a gravy thickener. I have earlier shown how to preserve a big bottle gourd---please watch that movie from my website and store the pumpkin also in the same manner.

Ingredients:

  • Pumpkin – 550gms
  • Cumin Seeds – 1/2tsp
  • Mustard Seeds – 1/2tsp
  • Fenugreek Seeds – 1/8tsp
  • Fennel Seeds – 1/2tsp
  • Nigella Seeds – 1/2tsp
  • Turmeric Powder – 1/8tsp
  • Salt – To Taste (1tsp)
  • Red Chili Flakes – 1tsp (Or To Taste)
  • Oil – 2Tbsps


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Cut the pumpkin into even sized pieces. Take a microwave safe bowl and add the pumpkin pieces into it. Add 20ml water to the pumpkin pieces and place this bowl in microwave oven. Cover the bowl partially and cook the pumpkin pieces on high power for 5 minutes and allow 5 minutes standing time. After five minutes of standing time remove the bowl from oven and observe that the pumpkin pieces are just cooked---that is the texture we require. Mix cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds in a plate.

    Method:

    Heat a pan and add oil to it. When oil is hot add the mixed spices (mixture of cumin seeds, mustard seeds etc..) and fry till the seeds start spluttering. Then add red chili flakes and mix. Now add the cooked pumpkin pieces and mix again. Now add turmeric powder and salt and mix well. Cover the bowl and cook on medium flame for 3 minutes. Remove lid and mix well. Again cook covered on medium flame for 5 minutes or till the curry is dry. Once all the moisture is evaporated from the curry stir well and transfer the curry to a serving bowl. As pumpkin has a sweet natural taste the spices added enhances the taste of the curry. Serve hot this curry with rice or roti.

    Points To Observe:

    Store the pumpkin following the movie on bottle gourd storing from my website. Use the pumpkin to make Sambar, Molakuttal, Gavial or to make the curry as shown in the movie. Frozen pumpkin pieces would be sweeter than the fresh ones and they also gets cooked fast.  

    While peeling the skin of the pumpkin, take care as the peel is very hard and will not get separated easily. Take care not to hurt with the peeler or knife while peeling the pumpkin.

    The mixed spice mixture which is also known as paanch pooran is a mixture of cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds in equal proportions. But I have used only 1/8tsp of fenugreek seeds rather than 1/2tsp as fenugreek seeds are bitter it should not spoil the taste of the curry. Wherever we use tamarind, lemon or citric acid to bring tart flavor to a dish, then do not forget to add fenugreek seeds in the seasoning to enhance the taste.  

    Be careful while adding salt. This dish needs quite a less quantity of salt because it would have a natural sweetness of the pumpkin.

    After adding red chili flakes do not wait for a long time as they get burned and spoil the taste. So add red chili flakes and give a quick mix and then immediately add cooked pumpkin pieces to stop them from getting burnt.

    Serve hot this dish with rice or roti.
     
    Enjoy !!!!!!!!!!!!!!
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