Ingredients
|
Quantity |
Measure |
Ingredients |
Description: |
|
1000 |
Grams |
Pumpkin, White-Green |
Remove the rind, seeds and pith |
|
1, 1/2 |
Teacup |
Coconut scraped (fresh) |
Roast on a thawa, and grind |
|
2 |
Tablespoon |
Coriander(Dhania) |
Roast on a thawa, and grind |
|
8 |
Flakes/Cloves |
Garlic (Lason, Losun) |
Roast on a thawa, and grind |
|
1 |
Teaspoon |
Mustard Seed (Sarson) |
Roast on a thawa, and grind |
|
10 |
Medium |
Chillies Red Dry |
Roast on a thawa, and grind |
|
1 |
Tablespoon |
Rice, Raw |
Roast on a thawa, and grind |
|
1 |
Teaspoon |
Jeera (Cumin Seeds) |
Roast on a thawa, and grind |
|
Half |
Ball |
Tamarind |
To be ground with masala |
|
3 |
Tablespoon |
Cooking Oil |
For tempering |
|
1 |
Medium |
Onion |
Sliced, for tempering |
|
2 |
Salt-Spoon |
Salt |
To taste |
Method
Remove the rind, seeds and pith of the pumpkin. Wash and boil the pumpkin in two cups of water with a little salt. Roast on a thawa all the masala, except tamarind, each separately, including scraped coconut. Grind masala with tamarind. Add the masala to the cooked vegetable and salt to taste. Temper in ghee and sliced onion.
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