Pumpkin in Amaranth, Sorrel, Spinach Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 3
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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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