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Gummadikaya Pulusu, (AKA)

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This Gummadikaya pulusu in bright orange color is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. A healthy tasty dish that goes well with both Indian breads and rice. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Ingredients
  Pumpkin/Butternut squash 2 Cup (32 tbs) (1 small)
  Yellow onion 1 Medium, sliced
  Green chillies 3 , sliced
  Ginger 1 Inch, chopped (peeled)
  Tamarind paste 5 Tablespoon (pulp)
  Jaggery 3 Tablespoon
  Salt To Taste
  Water 3 Cup (48 tbs) (to make pulusu)
  Dried red chilies 1 , broken (For seasoning)
  Chana dal 1 Teaspoon (For seasoning)
  Urad dal 1 Teaspoon (For seasoning)
  Cumin seeds 1 Teaspoon (For seasoning)
  Mustard seeds 1⁄2 Teaspoon (For seasoning)
  Hing 1 Pinch (For seasoning)
  Turmeric 1⁄4 Teaspoon (For seasoning)
  Oil 2 Tablespoon (For seasoning)
Directions

Peel, clean, remove the seeds from gummadikaya and dice (medium size).
Heat the oil in a deep skillet on medium heat and add first 3 in the seasoning row (channa dal, urad dal, red chilli) and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, turmeric and sauté for couple of minutes, now add sliced onions and fry till translucent. Add the diced gummadikaya salt, jaggery, tamarind (3-4 tbsp) and cook for 3-5 minutes. Stir in water (1 ½ -2 cups) and reduce the heat to medium low and cook for 10-12 minutes the covered. Keep stirring in middle. At this point the veggies will be 3/4 th cooked. At this stage adjust the seasoning if needed and water if the stew is thick. Cook for another 5-8 minutes or till done and turn of the heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Andhra
Course: 
Main Dish
Feel: 
Smooth
Method: 
Slow Cooked
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
28 Minutes
Cook Time: 
20 Minutes
Ready In: 
48 Minutes
Servings: 
8
Story
The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.” The “pumpkin” is referred to in The Legend of Sleepy Hollow, Peter, Peter, Pumpkin Eater and Cinderella
Subtitle: 
pumpkin (stew)

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