Pumpkin stem curry with mustard gravy. Pumpkin and Eggplant Curry in Mustard Gravy. This pumpkin and eggplant curry recipe is from my Granny's Kitchen. This is made in mustard paste based gravy.

Pumpkin stem curry with mustard gravy All ingredients used in this dish are low in carb and nutritious. Ravinder Bhogal's braised pumpkin with tamarind, cashew nuts and coconut. The curry is tangy with a slight hint of sweetness and spiciness which makes it taste delicious.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin stem curry with mustard gravy. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Pumpkin stem curry with mustard gravy is one of the most popular of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Pumpkin stem curry with mustard gravy is something that I have loved my entire life.

Pumpkin and Eggplant Curry in Mustard Gravy. This pumpkin and eggplant curry recipe is from my Granny's Kitchen. This is made in mustard paste based gravy.

To get started with this recipe, we must prepare a few ingredients. You can cook pumpkin stem curry with mustard gravy using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin stem curry with mustard gravy:

{Prepare 2 of meter pumpkin stem with leaves.
{Get 50 grams of Urad dal badi.
{Take 2 of Allu.
{Take 2 of Arbi.
{Make ready 1 of Baigan.
{Prepare 3 tsp of Sarso.
{Make ready 2 tsp of Jeera.
{Prepare 4/5 of Sukha Lal mirch.
{Take 12-14 kaliyan of Lahsun.
{Make ready as required of Namak and haldi.
{Get as required of Sarso ka tel.

It is usually served with white rice along with other curries and side dishes. Pour this on the steamed pumpkin and mix well. To this add a dry tadka In an iron pan, first add channa dal and urad dal and dry roast till they slowly turn brown; Then add cumin and mustard and switch off. Add the mustard paste and saute.

Instructions to make Pumpkin stem curry with mustard gravy:

Pumpkin stems ko ungli ke size pieces me cut karle patto ko nikal kar alag se cut karle alag alag kar dho kar saaf karke rakhe.
Sare sabjiyon ko cubes me cut karke dhokar rakhe.
Kadai me thoda sarso ka tel garam karein urad dal ke badi dal kar halka brown hone tak fry karle aur nikal le.
Sarso,jeera,Lal mirch,lahsun ko mixer me pees kar paste banakar rakhe.
Fir ek kadai me 2/3 spoon sarso ka tel dale thoda panchfuran aur Lal mirch dalkar chatka le fir kuch lahsun ki kaliyan kut kar dale halka bhun ne ke baad Kate hue sabjiyan dalkar fry karein fir pumpkin stems dalkar fry karein.
5 miniute fry karne ke baad mustard ka paste dale usme namak aur haldi bhi dale aur adha cup pani dalkar dhak de aur low flame par 5 miniute pakaye.
Fir dhakan hatakar pumpkin leaves aur fried urad dal badi usme dale achhse mix karein aur fir se dhak kar sari sabjiyan galne tak pakaye.
Jab sabji gal jae aur sabji gravy ke tarah dikhe tab gas off karein aur rice ke sath serve karein.

When the veggies are semi cooked, add Pumpkin leaves n chopped tomato and mix it. In the heated oil, put chana dal, moong dal, cumin seeds, mustard and green chillies. Serve it hot with rice or roti. This Pumpkin curry (wattakka curry) is one of our favourite Sri Lankan Recipes. It is mild spicy and cooked using green chili instead of red chili.

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