Gummadikaya pulusu | Pumpkin pulusu
gummadikaya pulusu is a simple spicy, sweet, sour & tangy stew made with pumpkin, onions, chilies, spices & herbs. Serve it with rice or roti.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 to 2½ cups pumpkin (Diced to 1½ inch)
- 1 green chili slit
- ½ to ¾ cup onions chopped (about 1 medium)
- 1 sprig curry leaves
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch fenugreek seeds
- 1 to 2 tablespoons tamarind (adjust as needed)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder (optional)
- 1 to 2 tablespoon jaggery
- ½ teaspoon salt (adjust to taste)
- 2 tbsps coriander leaves with stalks chopped finely
- 2 tbsp Oil
How to make the recipe
- Rinse and soak tamarind in warm water. Squeeze and filter the thick juice.
- Heat oil in a deep pot. Add cumin, mustard and methi. When they begin to splutter, add curry leaves and green chili. Sauté for a min.
- Add onions and sprinkle salt. Fry till they turn slightly pink, needs no browning of onions.
- Next add the pumpkin pieces, fry on high flame for 2 to 3 mins.
- Add red chili powder, turmeric and fry for a min.
- Next add jaggery and pour the tamarind juice. Mix, cover and cook on a low flame for 3 to 4 mins. This helps the pumpkin pieces to absorb the flavors.
- Add enough water to cover the pumpkin pieces , add coriander powder.
- Cover and cook till pumpkin is fully done. Cooking on a very low flame makes the pulusu tasty.
- Off the heat and add coriander. Keep gummadikaya pulusu covered until served so it absorbs the flavors. Serve with hot rice and ghee.
NUTRITION (estimation only)
Calories: 177kcal | Carbohydrates: 12g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7845IU | Vitamin C: 35.2mg | Calcium: 27mg | Iron: 1.2mg