Recipe Index

Wednesday, May 16, 2012

Pumpkin Curry - Erissery

3 cups peeled and chopped pumpkin (other suitable vegetables, yam, snake gourd, plantains, or use a combination)
1 cup frozen cream peas
3 tablespoon oil
1 teaspoon whole black pepper crushed
1 teaspoon green chili or to taste
1 cup water
3/4 cup ground coconut can be substituted with dry coconut
1 tablespoon tamarind concentrate can be substituted with lemon juice
1 teaspoon salt

Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add the crushed black pepper, green chili, saute for a few seconds add cream peas saute for a few seconds add water and cook for 8 minutes covered on low heat until the cream peas is almost cooked.

Add the chopped pumpkin mix cover and cook for an additional 6 minutes or until the pumpkin is almost cooked.

Add 1/4 cup of coconut, tamarind and salt let it cook for an additional 2 minutes and turn the heat off.  Rest of the 1/2 cup coconut microwave it till it is brown and add it to the pumpkin mixture.  Serves 4.

Pumpkin besides being loved to be decorated with and is mostly used to make pies and bread.  It is available throughout the year and is cheap.  It is rich in anti-oxidants, vitamins and is low in calories.  Besides making bread and pie pumpkin can be used to make curry's and soups.