Side Pannel
Pumpkin Fugadh
Pumpkin Fugadh
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Curries
Ingredients List
- 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
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
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
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