Pumpkin Fugadh
curry, indian, vegetables
1/2 kg diced butternut
1 pumpkin/squash
1 (1.1 lb)
1 finely chopped onion
1 finely chopped tomato
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
4 tablespoon oil
400 ml coconut cream
1 (about 1 1/2 cup)
200 ml water (about 1 cup)
1 salt to taste
1 coriander leaves
1 for garnish
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
Yield: 4 servings