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Sri Lankan dry pumpkin curry Recipe

Sri Lankan dry pumpkin curry is a popular Sri Lankan Curries
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Curries Recipe
Cuisine :
Sri Lankan Recipe
Technique :
Saute Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 cups - pumpkin, diced
  • 3 - Green chillies (finely chopped)
  • 1-2 tbsp - grated Coconut
  • 1 tsp - Mustard Seeds
  • 1.25 tsp - Asafoetida
  • 1.5 tsp - Fenugreek seeds
  • 2-3 sprigs - Curry leaves (tender ones)
  • 1-2 tsp - oil
  • Salt to taste.
  • How to Make Sri Lankan dry pumpkin curry:

    1. Heat oil in a pan and splutter mustard seeds, followed by fenugreek seeds.
    2. Once the fenugreek seeds turns brown, add asafoetida, curry leaves and chopped chillies.
    3. When chillies start turning white, add diced pumpkin.
    4. Add salt, sprinkle water and cover pan with a lid.
    5. Cook till pumpkin is soft (it should neither be mushy nor lose shape).
    6. Take off heat, add grated coconut and serve.
    7. Recipe courtesy: foodiliciousnan





     

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