Kai Kumbala Kari Pumpkin cooked with coconut masala with a delicate flavour of garlic . Serve this with any bread of your choice. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Oct 2015 in Recipes Veg New Update Main Ingredients Red pumpkin (bhopla/kaddu), Coconut Cuisine Karnataka Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg 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 Grind the masala ingredients to a smooth paste and set aside. 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. 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 Calories 605 Carbohydrates 42.8 Protein 9.9 Fat 43.7 #Coconut #Coriander powder #Dried red chillies #For masala #Garlic #Green chillies #Oil #Red pumpkin (bhopla/kaddu) #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article