Parangi Kai Puli Curry (Tangy pumpkin curry)
Ingredients
- 1.1 lb Red pumpkin lal kaddu, skinned, cut into 1 1/2 cubes
- 2 tbsp Vegetable oil
- 2 oz Madras onions sliced
- 15 Garlic lasan cloves, finely chopped
- 1 tsp Coriander dhaniya powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric haldi powder
- Salt to taste
- 1/4 tsp Tamarind imli, extract
- 2 Tomatoes quartered
- 2 tsp Jaggery gur
- 1/2 tsp Aniseed saunf
Instructions
- Heat the oil in a wok (kadhai); saute the Madras onions and garlic for a few minutes.
- Add the coriander powder, red chilli powder, turmeric powder, salt, and red pumpkin. Saute for 5 minutes.
- Add the tamarind extract, tomatoes, and l 1/2 cups of water. Cover and cook for 10 minutes or till the red pumpkin is half done.
- Add the jaggery and aniseed. Cook for 12 - 15 minutes more. Simmer till the vegetable is completely cooked.
- Serve hot.
Calories: 148 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 19 mg
Potassium: 667 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 2370 IU
Vitamin C: 28 mg
Calcium: 69 mg
Iron: 1 mg