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| Main Ingredients | Red pumpkin (bhopla/kaddu), Scraped coconut |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 250 grams red pumpkin (bhopla/kaddu), peeled and cut into 1 inch cubes
- 1/4 cup scraped fresh coconut
- 3-4 Bedgi whole dry chillies, roasted
- 1 teaspoon coriander seeds
- 6-8 garlic cloves
- 1 teaspoon tamarind pulp
- 6-7 tirphal, pitted
- Salt to taste
- 1 1/2 teaspoons grated jaggery (gur)
- 1 tablespoon oil
Method
- Grind the coconut, red chillies, coriander seeds, three cloves of garlic and tamarind pulp to a fine paste. Grind the tirphal with one-fourth cup of water.
- Strain and use only the water. Cook the pumpkin pieces in a steamer. Transfer them into a non stick pan. Add the salt and jaggery. Add the ground masala and tirphal water and mix well. Allow to simmer on low heat till it comes to a boil.
- Heat the oil in a small non stick pan. Crush the remaining garlic cloves and add to the hot oil and fry till reddish brown. Add this tempering to the dish, mix well and serve hot.
Nutrition Info
| Calories | 368 |
| Carbohydrates | 26.8 |
| Protein | 5.5 |
| Fat | 26.4 |
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