Pumpkin fugadh

4 Servings

Ingredients

Quantity Ingredient
½ kilograms Diced butternut
Pumpkin/squash
(1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
½ teaspoon Mustard seeds
¼ teaspoon Turmeric
4 tablespoons Oil
400 millilitres Coconut cream
(About 1 1/2 cup)
200 millilitres Water (about 1 cup)
Salt to taste
Coriander leaves
For garnish

Directions

Mild sweet curry ideal as compliment to a really hot curry.

Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water.

Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice.

Garnish with chopped coriander. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

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