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Pumpkin curry with coconut paste ( dudhiye gashi in konkani cuisine )

Main Dish
4 servings
10 min
15 min
Very Easy

Ingredients

Number of serving: 4
200 pumpkin , cut into cubes

1/4 cup tur dal

1 1/2 cup water

1/2 teaspoon turmeric powder

1/2 teaspoon oil

3/4 teaspoon salt ( or to taste )


For Coconut Paste ( Massolu for Gashi ):

1 cup coconut, grated

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

2 tablespoon water for grinding


For Seasoning:

1 teaspoon oil

1 teaspoon mustard seeds

1 spring curry leaves

Preparation

  • Pressure cook tur dal with water, turmeric powder and oil for 15 minutes. Allow to cool naturally.
  • Boil cooked dal with pumpkin pieces for 10 minutes on a low heat. Add salt to taste.
  • Add coconut paste ( massolu ), mix well and cover with a lid and cook on a low heat for another 10 minutes or till done. Stir occasionally.
  • For Seasoning: Heat oil in a pan. Add mustard seeds. When they start crackle add curry leaves. Saute for 2-3 minutes. Pour seasoning over pumpkin gashi / curry.

Photos

Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine ), photo 1Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine ), photo 2




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