Red Pumpkin Pachadi

Posted on 8/21/2017

Preparation Time: 10 mins
Cooking Time: 14 mins
Total Time: 24 mins
Makes 3 servings


Ingredients

1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup curds (dahi)
1 cup coconut milk
1/2 tsp sugar
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped green chillies
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)

For The Garnish

1 tbsp chopped coriander (dhania)


Method

1. Combine the curds, coconut milk, sugar and salt in a deep bowl, mix well and keep aside.
2. Heat the oil in a deep non-stick kadhai, and add the mustard seeds.
3. When the seeds crackle, add the green chillies, curry leaves, asofoetida, pumpkin and little salt and sauté on a medium flame for few seconds.
4. Add ½ cup of water, mix well and cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally and mashing it lightly with the back of a spoon.
5. Add the curd-coconut milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
6. Refrigerate for at least an hour.
7. Serve chilled garnished with coriander.

Report:
Tarla Dalal



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