Friday, September 7, 2012

Pumpkin channa curry

Would it surprise any of you if i told you i have never bought a piece of pumpkin ever since i started cooking?I do use ash gourd for some south indian curries and side dishes but the yellow pumpkin - I always thought was too sweet to be used.
This month's Magic Mingle gave me the chance to buy the pumpkin and I must say I am pretty pleased with it.

 I saw quite a few breads,soups and some indian recipes too.This is something i just tried making by combining a few ideas I had in my mind.

You need
Boiled chickpeas/channa 1 cup
Cubed and peeled pumpkin 1 cup
Onion 1 large + half a small one
Ginger 1 inch piece
Green chillies 1
Tomato 1 large
Curd 2 tablespoons
Tomato sauce 1 tsp
Cumin seeds 1 tsp
Chole masala 1 tsp (ready made any brand)
Oil 2 tablespoons

  • Heat oil in a pan, add onions, green chillies,ginger and pumpkin cubes and fry well until the onions are caramelized and the pumpkin is softened.Allow to cool in a bowl.
  • Chop tomatoes and saute them in the same pan.Allow this to cool too.
  • Puree both the fried onion-pumpkin and tomato mix separately and leave it aside.
  • Heat oil in a pan, add cumin seeds and let it pop, now add finely chopped small half of an onion and let it fry well.
  • Next add the onion pumpkin puree and let it fry well again.
  • Add the tomato puree and cook well until the raw smell goes away.
  • Add chole masala and curd and let this fry well until the oil separates from the sides.Add the tomato sauce now.
  • Add cooked chana and let the gravy bubble away.Cover and cook until the chick peas cook well in the gravy.
  • Add salt and cover and cook.
  • Serve hot with chapatis.

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