Ingredients:
Pumpkin (Mathanga): 2 cup
Turmeric powder – a pinch
Grated Coconut: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chilly: 2 nos
Curry leaves: 1 spring
Coconut oil
Small onion: 1 tsp
For Grinding:
Grated Coconut: 1 cup
Small onion: 2 tbsp
Cumin seeds: 1/2 tbsp
Mustard seeds: 1/4 tbsp
Dry red chilly: 1 nos
Green chilly: 2 nos
Salt: To taste
Method:
Grind the above ingredients to a fine paste and keep it aside. Cook pumpkin along with salt, turmeric powder and water, mash it well with spoon. Add the ground paste to the mashed pumpkin and cook 05-06 minutes in low flame. Remove from fire. Heat coconut oil in a pan. Add mustard seeds, when it is starts crackle add small onion, curry leaves and red chilly. Add the grated coconut and fry until it turns golden brown color. Add the seasoning to the cooked Curry and serve hot with rice.
Thanks a lottt to my dear friend Suja, she has forward to me this wonderful award
Pumpkin (Mathanga): 2 cup
Turmeric powder – a pinch
Grated Coconut: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chilly: 2 nos
Curry leaves: 1 spring
Coconut oil
Small onion: 1 tsp
For Grinding:
Grated Coconut: 1 cup
Small onion: 2 tbsp
Cumin seeds: 1/2 tbsp
Mustard seeds: 1/4 tbsp
Dry red chilly: 1 nos
Green chilly: 2 nos
Salt: To taste
Method:
Grind the above ingredients to a fine paste and keep it aside. Cook pumpkin along with salt, turmeric powder and water, mash it well with spoon. Add the ground paste to the mashed pumpkin and cook 05-06 minutes in low flame. Remove from fire. Heat coconut oil in a pan. Add mustard seeds, when it is starts crackle add small onion, curry leaves and red chilly. Add the grated coconut and fry until it turns golden brown color. Add the seasoning to the cooked Curry and serve hot with rice.
Thanks a lottt to my dear friend Suja, she has forward to me this wonderful award
I would like to share this wonderful award with all my blogger friends.
