White pumpkin (Gummadikaya in Telugu) is a very versatile veggie and can be used to make dals, curries and stews. This time around I had a bunch of Swiss Chard that needed to be used up, so I added it to the curry to boost the nutrition. To make the curry creamy and not make it too dry, I added coconut cream, the top layer in unshaken canned coconut milk. All in all the curry turned out to be quite tasty.
Here’s how I made it:
White Pumpkin – 3 cups, diced into 1” cubes (Zucchini should be a good substitute)
Swiss Chard – 1 small bunch, chopped
Chana dal – ½ cup, soaked in water for at least 30 minutes
Green chilies – 3, sliced
Coconut cream – 1tsbp, just skim the thick cream that forms on the top of regular coconut milk can
Turmeric – 1/8 tsp
Mustard Seeds – 1tsp
Cumin seeds – 1tsp
Dry red chilies – 3
- Microwave pumpkin with ½ cup water until tender.
- Heat 2tsp oil in a sauté pan; add the tempering ingredients and once they splutter add green chilies, soaked chana and cooked pumpkin with any leftover water after microwaving.
- Mix well and add the chopped chard. Cover and cook till chard is wilted and the dal is completely cooked.
- Add coconut cream and salt, simmer for another 2 minutes.
Serve with steamed rice or roti.
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