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
Ingredients
| Pumpkin/Butternut squash | 2 Cup (32 tbs) (1 small) | |
| Yellow onion | 1 Medium, sliced | |
| Green chillies | 3 , sliced | |
| Ginger | 1 Inch, chopped (peeled) | |
| Tamarind paste | 5 Tablespoon (pulp) | |
| Jaggery | 3 Tablespoon | |
| Salt | To Taste | |
| Water | 3 Cup (48 tbs) (to make pulusu) | |
| Dried red chilies | 1 , broken (For seasoning) | |
| Chana dal | 1 Teaspoon (For seasoning) | |
| Urad dal | 1 Teaspoon (For seasoning) | |
| Cumin seeds | 1 Teaspoon (For seasoning) | |
| Mustard seeds | 1⁄2 Teaspoon (For seasoning) | |
| Hing | 1 Pinch (For seasoning) | |
| Turmeric | 1⁄4 Teaspoon (For seasoning) | |
| Oil | 2 Tablespoon (For seasoning) |
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.
Chef
