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February 15, 2014

One Pot Pumpkin Curry / Kadhdhu subzi / parangikai curry / maththan curry

Sharing with you another interesting, simple and easy to cook recipe with you. What is so special & interesting about this? 
  • I used my 3 lit Pressure Cooker for making this. you can use even 2 or 2.5 litre PC. Cook on low  flame only.
  • No water used. No supervision. No stirring in between. 
  • Quick cooking process
  • Using pressure cooker saves time, labour and energy. 
  • Cooking time is 4 minutes. Standing time for the pressure to come down before opening is 5 minutes. So within 9 minutes we can get absolutely delicious pumpkin curry. 
  • In this process,vegetable is let to cook in its own juice under pressure cooking.
  • Absolutely a pleasure cooking experience. 
  • I got the idea of no water cooking in a Pressure cooker from a group called United By Food (UBF) in facebook where members test and post the recipes where I also participate with my recipes. Though we cook vegetables in their own juice in our daily cooking method, for me it happened over a wok (kadai). Using a pressure cooker for the recipe sounded good and interesting. After members tried and posted, i started making the experiment with my cooking and the outcome is remarkable!
Let us get on to feel the pleasant cooking experience.

Pumpkin Curry

I have kept it for little longer time to make it easily chewable for my old FIL.

Ingredients :-

  1. Pumpkin cubes - 1 cup (Pumpkin / Maththan / Manjal Poosani / Lal bhopla / Kadhdhu / kasi bhopla)
  2. Garlic Pods - 4 Nos
  3. Ginger - 1.5" piece
  4. Curry leaves - 5 Nos.
  5. Red chilli powder - as per your preference
  6. Turmeric Powder - 1/4 tsp
  7. Salt to taste
  8. Oil for tempering - 1 tbsp
  9. Mustard Seeds - 1 tsp
  10. Cumin seeds - 1/2 tsp
  11. Asafoetida - a pinch
 Procedure :-
  • Wash and peel the pumpkin. Dice into cubes.
  • Crush with a single hit with a pestle or stone - garlic and ginger. Then with a knife you can easily chop them in seconds.
  • Chop the curry leaves finely. (this is to infuse its flavour fully into the recipe and also helps the benefit of this wonder leaf reach the consumer )
  • Heat the pressure cooker, add a tbsp of oil (I used coconut oil), add mustard seeds and cumin seeds.
  • AFter they crackle, add a pinch of asafoetida powder, finely chopped ginger and garlic, curry leaves. mix.
  • Add the pumpkin cubes, salt, turmeric powder, chilli powder. mix
  • Close the cooker and put the weight. Cook on low flame for 4 minutes
  • Switch off, let it stand for 5 more minutes.
  • Open and serve!

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