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Pumpkin in Amaranth, Sorrel, Spinach Gravy Recipe

Pumpkin in Amaranth, Sorrel, Spinach Gravy is a popular Indian Bread
Author :
 
On :
Wednesday, 20 April, 2016
Category :
Vegetarian Recipe
Course :
Bread Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 bunch - amaranth, cleaned, chopped
  • 1 bunch - sorrel, cleaned, chopped
  • 1 bunch - spinach, cleaned, chopped
  • 250 g - Orange pumpkin, peeled, cleaned
  • 1 - tomato, chopped
  • 1 - onion, chopped
  • 2 flakes - garlic, grated
  • 1 inch piece - ginger, grated
  • 1 - green chilli, chopped finely
  • 1 tbsp - Maize or Wheat flour
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Coriander seed powder
  • 1/2 tsp - Turmeric powder
  • 2-3 pinches - Asafoetida powder
  • 2-3 pieces - Tamarind pieces
  • Salt to taste
  • 1 tbsp - Ghee or Butter
  • 1 tbsp - oil
  • How to Make Pumpkin in Amaranth, Sorrel, Spinach Gravy:

    1. Wash and drain all green together. Chop pumpkin into inch sized cubes. Heat oil, add tomato, onion, stir.
    2. Add pumpkin, stir for a minute.
    3. Add 1 cup water, cover and cook till pumpkin is soft.
    4. Heat ghee in small cooker, directly.
    5. Add chilli, garlic, ginger, stir.
    6. Add asafoetida, washed greens.
    7. Stir and cover for a minute.
    8. Add all masalas, salt, tamarind.
    9. Add 2 cups water, cook for 2 whistles.
    10. When steam is lost, open, stir in maize flour.
    11. Run a hand beater (electric) in cooker contents.
    12. This makes a coarse paste of contents.
    13. Add cooked pumpkin, bring back to a boil.
    14. Cook on low, simmering till gravy is slightly thick, but running.
    15. Pour into serving dish. Serve hot with steamed or jeera rice.




     

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