Pumpkin in Amaranth, Sorrel, Spinach Gravy

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
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

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