How to make Parangikai Pulikai -
Pumpkin tempered with spices and sambhar onions, cooked with onion and tamarind.
This recipe is contributed by Member Revati Aasai .
Main Ingredients : Pumpkin (लाल कद्दू), Oil
Cuisine : Maharashtrian
Course : Main Course Vegetarian
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 Nadir Yakhni Spinach and Ricotta Ravioli - SK Khazana Aloo Gobhi Tamatar Kabuli Chana Kofta Curry
Parangikai Pulikai Recipe Card
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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