Thursday, April 30, 2009

White Pumpkin Avial

White Pumpkin Avial is a tasty curry and can be eaten with Rice , chapati, Akki Rotti and even with Upma .
Ingredients :
White pumpkin : 1/2 kilo
Coconut : 3 to 4 Table spoons
Green chilly : 3 to 4
Cummin Seeds ( Jeera ) 1/2 Tea spoon
Tamrind Pulp : 1 Table spoon
Ingh (Asafotodia ) a pinch
Muster seeds: 1/4 Tea spoon
Urd Daal 1/4 Tea spoon
Curry leaves : 5 to 6 leaves
Salt : to taste
Oil : 1 Tea spoon ( Any good cookong oil )
Turmeric powder : a pinch
Water : 1 cup
Method :
Wash pumpkin and remove the skin and cut into small pieces and cook it for 8 to 10 minutes and keep it aside .
Now grind coconut , green chillies, jeera and tamrind pulp with little water until it becomes paste.
Now take a pan and heat with 1 spoon of oil. Then add musterd seeds and urd dal . Let it spurt. Add curry leaves and ingh , then add cooked pumpkin pieces, salt and turmeric powder. Add the ground coconut to the vegetable. Add required water and boil it for 3 to 4 minutes . White pumpkin avial is ready to serve.
Note : Boil pumpkin with 1/2 cup of water on medium flame. Adding turmeric is an option.
instead of tamrind you can add 2 table spoons of curd( yogurt ). Remember curd should be added at the end . When it is little cool. Otherwise the curry will be curdled . Adding beans, and potato to this curry makes more tasty . Even drumstic also can be added. While adding water one should be careful. This particular vegetable leaves water while cooking . So add only when it is necessory
Serves : 2 to 3

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