Parangi Kai Puli Curry (Tangy pumpkin curry)

Parangi Kai Puli Curry (Tangy pumpkin curry)

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Servings: 4
Calories: 148

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
Dishes Curries
Cuisine Indian
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