Title: Pumpkin Fugadh
Categories: Curries, Vegetables, India
Yield: 4 servings
1/2 kg Diced butternut
Pumpkin/squash
(1.1 lb)
1 Finely chopped onion
1 Finely chopped tomato
1/2 ts Mustard seeds
1/4 ts Turmeric
4 tb Oil
400 ml Coconut cream
(About 1 1/2 cup)
200 ml Water (about 1 cup)
Salt to taste
Coriander leaves
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
