Pumpkin tomato curry is a coconut masala curry made with yellow pumpkin and tomatoes and goes well with rice. Pumpkin Tomato Coconut Curry recipe is given below with step by step photos.
The following ingredients are needed to prepare Pumpkin Tomato Coconut Curry.
Ingredients:-
Pumpkin. -250 gm
Tomato. -3
Small onion.-8
Green chilly.-2
Water. -as required
Salt. -to taste
For grinding Coconut Masala Paste
Grated coconut. -1/2 of a coconut
Cumin seeds. -1/2 tsp
Dry red chillies. -5
Coriander seeds.-1/2 tsp
Raw rice. -1/2 tsp
For Seasoning
Coconut oil. -1tsp
Urad dal. -1/2 tsp
Mustard seeds. -1/2 tsp
Fenugreek seeds.-1/4 tsp
Dry red chilly. -2
Curry leaves. -few
Instructions:
Peel the outer skin of the pumpkin and chop it into medium thick pieces. Chop tomatoes into medium thick pieces.Slit green chillies. Peel the outer skin of small onion.Keep aside.
Method
1). In a pressure cooker vessel add chopped pumpkin pieces, chopped tomatoes, slit green chillies and small onions.
2). Add turmeric powder, required salt and 1/4 cup of water into the pressure cooker. Cover the pressure cooker and cook for 2 whistles.
.3). Heat a pan and dry roast coriander seeds and raw rice for a minute and grind it along with grated coconut, cumin seeds and dry red chillies to a smooth paste adding little water.
4). Add the ground coconut masala paste and 3/4 cup of water into the cooked pumpkin tomato mixture in the cooker vessel.
6). Heat 1tsp coconut oil in a small pan for seasoning. Add urad dal into the pan and saute well. Splutter mustard seeds and fenugreek seeds (methi seeds). Add 2 dry red chillies and few curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the above seasoning into the pumpkin tomato curry and mix well.
7). Transfer the pumpkin tomato coconut curry to a serving bowl.
Very tasty Pumpkin Tomato Coconut Curry is ready to serve with rice.
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