How to make Parangikai Pulikai -

Pumpkin tempered with spices and sambhar onions, cooked with onion and tamarind.

Sanjeev Kapoor

This recipe is contributed by Member Revati Aasai .

Main Ingredients : Pumpkin (लाल कद्दू), Oil

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Parangikai Pulikai checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Aloo Matar Paneer Chana With Pudina Flavour Sambariya Soya Keema Matar

Parangikai Pulikai

Parangikai Pulikai Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Parangikai Pulikai Recipe

  • Pumpkin peeled 500 grams

  • Oil 4 tablespoons

  • Asafoetida a pinch

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Fennel seeds (saunf) 1/4 teaspoon

  • Curry leaves 6-8

  • Onions finely chopped 2 small

  • Tomato chopped 1 large

  • Garlic chopped 4-5 cloves

  • Red chilli powder 2 teaspoon

  • Sambhar powder 3 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind soaked in chilled water

  • coriander leaves 2 tablespoon

Method

Step 1

Heat oil in a non stick pan. Add asafoetida, fenugreek seeds, fennel seeds, curry leaves. Sauté for half minute.

Step 2

Add onions, sauté till golden brown. Add tomato, garlic and cook for five to six minutes.Add pumpkin and cook for eight to ten minutes. Add chilli powder, sambar masala, turmeric powder and salt. Mix well.

Step 3

Add one cup water. Cover with lid and cook for five minutes. Add tamarind water and mix well. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.