Ingredients
| Quantity: | Measure: | Ingredients: | |
|---|---|---|---|
| 1 | units | Coconut | |
| 2 | Salt-Spoon | Salt | |
| 1 | Medium | Onion | |
| 3 | Tablespoon | Cooking Oil | |
| 0.75 | Ball | Tamarind | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Tablespoon | Rice, Raw | |
| 10 | Nos | Chillies Red Dry | |
| 1 | Teaspoon | Mustard Seed | |
| 8 | Flakes/Seeds/Cloves | Garlic | |
| 2 | Tablespoon | Coriander/Dhania | |
| 1.5 | units | Coconuts - fresh. | |
| 1000 | nos | Pumpkin, White-Green | |
| 2 | Medium | Onions | |
| 1 | units | Coconut |
Method
Scrape one coconut, slice the onion and dry both in the sun for a day, till the moisture is gone. Then roast on a thawa till it is brown and pound it well in a mortar. Roast al the other ingredients as in Recipe 526, and pound it to a powder.
Scrape one coconut and grind it to a fine paste
Mix the pounded coconut and onion and the masala powder go by pounding, with the ground coconut paste.
Boil the pumpkin as in recipe 526, and then add the masala mixture to the same and add water to make sufficient curry.
Boil well for one hour, and temper with ghee or oil and onion slices, and simmer. Add salt to taste.
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