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
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
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
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.