Pumpkin Fugadh Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 kilo: Diced butternut,
Pumpkin/squash,
, 1.1 lb
1: Finely chopped onion,
1: Finely chopped tomato,
1/2 tsp: Mustard seeds,
1/4 tsp: Turmeric,
4 tbsp: Oil,
400 milliliter: Coconut cream,
, About 1 1/2 cup
200 milliliter: Water, about 1 cup
Salt to taste,
Coriander leaves,
For garnish,
Directions:
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. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
Source from luhu.jp
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. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
Source from luhu.jp