Drumstick And Red Pumpkin Gravy With Raw Mangoes
|Red pumpkin||450 Gram, skinned|
|Drumsticks||6 , stringed and each cut into 3-4 pieces|
|Green mangoes||2 , skinned and chopped|
|Red tomatoes||4 Large, skinned and chopped|
|Brown onions||2 Large, skinned and chopped|
|Kathiawari chilli/Green capsicum||1 Large, cut into large squares|
|Chopped coriander leaves||3 Tablespoon|
|Curry leaves sprigs||2|
|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Kashmiri red chilli powder||1 Teaspoon|
|Parsi dhansakh masala||1 1⁄2 Teaspoon|
|Peanut oil||1 Tablespoon|
Cut the red pumpkin and boil it in salted water along with the turmeric powder.
Boil the drumstick pieces in salted water till tender.
Place the chopped onions in a pan along with 1/2 cup peanut oil on a medium flame. When the onions soften, add the curry leaves and the large chilli squares and mix together for 2 minutes. Then add the ginger-garlic paste and the chilli and dhansakh masala and stir for 2 more minutes. Add the chopped tomatoes and chopped mango pieces. Lower the flame and cook till the tomatoes are soft and then add the boiled pumpkin and crush it fine. Add some of the water according to the amount of gravy you need. Taste for salt. Add the drained drumsticks and allow to simmer for 7 minutes.
Sprinkle with fresh coriander and serve along with vegetable khichdi.