White pumpkin curry

White pumpkin curry

¼ kg White pumpkin (or Wellerika)

1 raw mango or tamarind pulp or 2 tomatoes

½ cup Dal

1 tsp chilli powder

Half coconut, grated

salt, turmeric

Methi, mustard, red chilly & curry leaves, for seasoning

Cook dal in pressure cooker with little water and turmeric powder.

Cut pumpkin into thin slices and cook with 1 cup water, turmeric, salt and 1 tsp chilli powder. When cooked, add mango pcs/tamarind pulp/tomatoes. Then add dal. Grind coconut with some jeera. Add to the curry. Lower heat. When it starts simmering, season with methi, mustard, curry leaves and red chilli in coconut oil.

Note: This recipe can also be prepared without tamarind/mango/tomato. Here, season should be done with mustard, curry leaves & grated coconut.

Same method can be used for preparing Wellerika(cucumber)+Jackfruit seeds curry. Dal needs to be added for this recipe.