Kai Kumbala Kari

Ingredients 

• 1/2 kilogram red pumpkin (bhopla/kaddu)
• 1/4 scraped fresh coconut 
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons oil
• 1/4 teaspoon mustard seeds
• 1-2 dried red chillies
• 3-4 garlic cloves, crushed

For masala

• 1/2 turmeric powder
• 1-2 teaspoon green chillies
• 1 tablespoon grated jaggery (gur)

Method

1. Grind the masala ingredients to a smooth paste and set aside.
2. Cut pumpkin into one inch pieces with skin. Boil one and half cup of water in a non stick pan and add turmeric powder, coriander powder, salt and pumpkin pieces. Cook on medium heat until the pumpkin pieces are tender. Mix the ground paste and bring to a boil.
3. Heat oil in a separate non stick pan and add mustard seeds. As they splutter, add red chillies and garlic. Sauté till golden brown and add it to the cooked pumpkin.

   Stir and serve hot.

Nutrition Info