Pumpkin fugadh
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Diced butternut |
| Pumpkin/squash | ||
| (1.1 lb) | ||
| 1 | Finely chopped onion | |
| 1 | Finely chopped tomato | |
| ½ | teaspoon | Mustard seeds |
| ¼ | teaspoon | Turmeric |
| 4 | tablespoons | Oil |
| 400 | millilitres | Coconut cream |
| (About 1 1/2 cup) | ||
| 200 | millilitres | 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 soft--this depends on how small/large you dice.
Garnish with chopped coriander. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia