Tuesday, February 5, 2008

White pumpkin (Winter melon) Kurma


White pumpkin diced - 1 cup
Potato - 1no
Green chilli - 1no
Ginger - small piece
Garlic - 1pod
Onions - 2nos
Tomato - 2nos
Turmeric powder - 1/4tsp
Red chilli powder - 1/2tsp
Garam masala powder - 1/2tsp
dry mango powder - 1/2tsp
Sugar - 1/2tsp
Corriander leaves - little
Mustard - 1tsp
Jeera - 1tsp
Fenugreek - 1tsp
Salt - to taste
Oil - little

1. Wash, peel and dice white pumpkin and potato. Cut onions and tomatoes.
2. Blend onion, ginger, garlic and tomato into a paste.
3. Heat the pressure pan, add oil and then put mustard, jeera, fenugreek and green chilli slit into half lengthwise. Fry for a minute or two. Then add the onion paste. To it add all the powders (turmeric, garam, red chilli, dry mango), sugar and mix thoroughly. Once all the water is absorbed and the oil seperates add the white pumpkin and potato. Add water (till the vegetables are soaked) and then add salt and cover the pan. Allow 3-4 whistles to come. Switch off and allow it to cool. Add just enough water. After opening the pan if u see the kurma to be very watery add little besan flour and keep it over the fire and stir. Garnish with corriander leaves and serve hot with rice or chapathi.

Note : for a different taste you can add tamarind water instead of dry mango powder and tomato. You can add the spices (cardamon, cinnamon stick, cloves, sombhu) directly in the oil while adding mustard instead of the garam masala powder. You can even add few drops of lemon juice at the end.

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