Gummadi Kaaya Kura/ Pumpkin Curry -Andhra Style

Gummadi Kaya/Pumpkin curry is cooked with green chilies, ginger and garlic. No red chili powder is added for spice. The secret ingredient that brings out the flavor of pumpkin is bellam/jaggery/gud.

This is an age old recipe from Andhra but tastes delicious. It's a favorite to my American co-workers too. 

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves: 2-3

Ingredients:

Pumpkin/Gummadi Kaya: 500gms cut in 2" pieces 

Onion : 2 medium sliced

Curry leaves: 1 sprig

Coriander powder: 1 teaspoon 

Jaggery/Bellam: 1 tablespoon 

Turmeric: 1/2 teaspoon 

Salt to taste 

For Tempering:

Urad dal/Minappappu: 1 teaspoon 

Mustard seeds/Aavalu : 1/2 teaspoon 

Cumin seeds/Jeera : 1/2 teaspoon 

To make a paste:

Green chilies: 4 large

Ginger: 2" piece 

Garlic: 2 large cloves 

Method:

Heat oil in a pan and add the ingredients listed for tempering. Fry them for 1 minute until they splatter.

Add curry leaves, onions, turmeric and sauté till they turn translucent.

Make a coarse paste of ingredients listed and add that to the pan and fry for 1 minute. 

Add pumpkin pieces and fry for 3-4 minutes. Add salt, mix well and close lid. Cook for 7-9 minutes until the pumpkin pieces are soft. Add jaggery, coriander powder, mix well and cook for 3 minutes. Turn off the stove and serve hot with rice or roti.