Gummadikaya Pulusu ( Pumpkin stew) Dappalam  

Ingredients :

Pumpkin cut into cubes -1 cup

Onion -1big

Tomato -1 

Green chilli -2 

Tamarind -fistful 

Turmeric -1/2tsp

Red chilli powder -1 tsp 

Coriander powder -1tsp

Fenugreek and Cumin Powder -1/2 tsp each

Dhagad phool -1tsp (optional)

Cumin seeds -1tsp 

Mustard seeds -1tsp

Ginger-garlic paste -2 tsp

Salt to taste

Oil- 2tbsp

Jaggery – 2tbsp

Rice flour -1tsp

Water-1-1/2 cup 

Curry leaves -2 sprigs 

Preparation :

Cut the pumpkin into cubes (you can peel the skin).

Roughly chop  onions, tomato  and green chillies.

Soak the Tamarind in 1 cup of hot water for 30 minutes and extract the juice and filter it using a sieve and keep it aside.

Take a sauce pot, add oil, turn on the flame and keep it in low to medium flame.

Once the oil is hot, add cumin seeds, mustard seeds, Dhagad phool (optional).

Add in curry leaves and once they pop up,  add onions, green chillies, turmeric powder  and let them until onions become translucent.

Add Ginger-garlic paste to the pot and cook it until the raw smell is gone.

To the sauce pot, add tomatoes, salt and let them cook until they become soft.

Add pumpkin pieces and cook them for 5 minutes  / until they are soft on a medium flame.

Once the pumpkin pieces are cooked.Add in the Tamarind extract, a cup of water, coriander powder, fenugreek and Cumin powder, jaggery to the pot and simmer it for 10-15 minutes.

Before you turn off the flame, add rice flour mixed with water to make a paste and add into the sauce pot and stir it for a minute and turn off the flame.

Note: 

If you want a curry type of this recipe, after adding the rice flour paste.Cook on a low flame for 5 minutes and the sauce thickens up.

 Adding Rice flour is optional.
It goes well with steamed rice with  ghee 

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