Pumpkin ( Dudhi ) & Mutter Gashi

Pumpkin ( Dudhi ) & Mutter Curry

A tasty curry goes well with Rice !!! ( Coconut based gravy dishes in Konkani Cuisine is called Gashi )

Serves: 3

You will need

200 g pumpkin, cut into cubes
100 g mutter ( fresh green peas )
1 1/4 cup ( 125 ml ) water
1/2 teaspoon salt

For coconut paste:

1 cup ( 75 g ) grated coconut
1/2 ( 1/2 to 3/4 ) teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoon water
Extra 1/4 cup water

Make a smooth paste of above ingredients in a mixer or blender with 2 tablespoon water.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon methi seeds ( fenugreek )
1 spring curry leaves

Method

Boil pumpkin pieces on a medium heat with 1 cup water, salt and mutter. Cook till 3/4 done ( approximately 20 minutes, cover with a lid ).

Add coconut paste, adjust with 1/4 cup water and also adjust salt, mix well and boil again on a low to medium heat for 8 - 10 minutes or until done / coconut paste well mixed with pumpkin pieces and gravy slightly thickens. Switch off the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ), methi and fry for 1 minute. Add curry leaves and stir for 2 minutes. Pour the seasoning over pumpkin - mutter curry and serve with rice / garlic chutney.



Here's the recipe of Wheat flour ( Atta ) Batura & Chole

Cooking tip:

Add sour curd when making the dough for atta batura. It will puff easily when frying.