Pumpkin Fugadh

Recipe Ingredients

1/2		Diced butternut
		Pumpkin/squash
		(1.1 lb)
1		Finely chopped onion
1		Finely chopped tomato
1/2 teaspoon	2.5ml	Mustard seeds
1/4 teaspoon	1.3ml	Turmeric
4 tablespoons	60ml	Oil
400		Coconut cream
		(about 1 1/2 cup)
200		Water - (about 1 cup)
		Salt to taste
		Coriander leaves
		For garnish

Recipe Instructions

Mild sweet curry ideal as compliment to a really hot curry.

Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water.

Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice.

Garnish with chopped coriander

Source:
Judy Anderson Lucid, Inc., Menlo Park, California, USA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.