Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine )

Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine )

Serves: 4

Ingredients

200 pumpkin , cut into cubes
1/4 cup tur dal
1 1/2 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
3/4 teaspoon salt ( or to taste )

For Coconut Paste ( Massolu for Gashi ):

1 cup coconut, grated
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water for grinding

Make a smooth paste of above ingredients in a mixer with water.

For Seasoning:

1 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves

Method

Pressure cook tur dal with water, turmeric powder and oil for 15 minutes. Allow to cool naturally.

Boil cooked dal with pumpkin pieces for 10 minutes on a low heat. Add salt to taste.

Add coconut paste ( massolu ), mix well and cover with a lid and cook on a low heat for another 10 minutes or till done. Stir occasionally.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they start crackle add curry leaves. Saute for 2-3 minutes. Pour seasoning over pumpkin gashi / curry.

Serve with rice ( seeth ). Accompaniments- Cabbage Sukke, Thoy ( dal ), Edgayi ( pickle ), Thaak ( curd ) and Appolu ( pappadam ).