Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
  • Kakharu(Pumpkin) – 400 Gms
  • Biri dali (Urda Dal) – 1 tsp
  • Dahi(Curd) – 1 to 2 cups
  • Sorisa ( Mustard Seeds) – 1 tsp
  • Kancha Lanka(Green Chilies) – 3pcs
  • Panamahuri(Fennel Seed) – 1 tsp
  • Bhrusanga Patra(Curry Leaves) – 10-15 leaves
  • Salt – to taste
Preparation : Step wise
  • Peel the pumpkin, slice it into small pieces.
  • Slice the green chilies longitudinally and keep it separate with the curry leaves.
  • Boil half cup water in a deep fry pan ,add the pumpkin slices , salt to taste till it cooked well.
  • Keep the boiled pumpkin slices separately.
  • Heat oil in a frying pan,add urad dal, mustard seeds , fennel seeds and fry lightly.
  • Add the sliced chilies, curry leaves and fry till well done.
  • Add the boiled pumpkin slices and mix thoroughly. Cover the frying pan and remove it from heat.
  • Add the curd after it’s slightly cool and mix thoroughly.
  • Serve it with rice or pulao.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Curd and pumpkin, being the main ingredients of this dish, are a rich source of energy, carotene and calcium. Persons suffering from joint pain and arthritis should not consume it much.

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