Pumpkin Fugadh


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Pumpkin Fugadh

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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 softthis depends on how small/large you dice. Garnish with chopped
coriander. WALT

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia


Ingredients:

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

Serves:

4 Servings 		 
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