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Thursday, March 10, 2016

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

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 

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.

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