Gummadikaya pulusu, (AKA) Recipe
This Gummadikaya pulusu in bright orange color is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. A healthy tasty dish that goes well with both Indian breads and rice. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Summary
Preparation Time28 MinCooking Time20 Min
Ready In48 MinDifficulty LevelEasy
Health IndexHealthyServings8
Main IngredientPumpkin
Ingredients
1 small pumpkin / butternut squash(around 2 cups)
1 medium yellow onion (sliced)
2-3 green chillies (slit)
1 inch ginger (peel and chop)
4-5 tbsp tamarind pulp
Jaggery (2-3 tbsp approx)
Curry leaves
Salt to taste
2-3 cups Water (to make pulusu)
For seasoning
1 dried whole red chilli (broken)
1 tsp channa dal
1 tsp urad dal
1 tsp cumin seeds
½ tsp mustard seeds
Big pinch of hing
1/4th tsp turmeric
2 tbsp oil
Directions
Peel, clean, remove the seeds from gummadikaya and dice (medium size).
Heat the oil in a deep skillet on medium heat and add first 3 in the seasoning row (channa dal, urad dal, red chilli) and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes, now add sliced onions and fry till translucent. Add the diced gummadikaya salt, jaggery, tamarind (3-4 tbsp) and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes the covered. Keep stirring in middle. At this point the veggies will be 3/4 th cooked. At this stage adjust the seasoning if needed and water if the stew is thick. Cook for another 5-8 minutes or till done and turn of the heat.
Heat the oil in a deep skillet on medium heat and add first 3 in the seasoning row (channa dal, urad dal, red chilli) and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes, now add sliced onions and fry till translucent. Add the diced gummadikaya salt, jaggery, tamarind (3-4 tbsp) and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes the covered. Keep stirring in middle. At this point the veggies will be 3/4 th cooked. At this stage adjust the seasoning if needed and water if the stew is thick. Cook for another 5-8 minutes or till done and turn of the heat.
