Pumpkins are such an incredible vegetables, you can make a lot of dishes, South Indian,North Indian, continental and Pan Asian cuisine using the humble pumpkin.
The local variety we get here are little yellowish and tastes good.
Ingredients
Pumpkin 200 grams
Cinnamon stick a small piece
Bay leaves one
Ginger a small piece
Garlic a few pods
Yellow tomatoes 6 to 7(homegrown)
Onion one large
Parsley leaves a few
Dry rosemary 1/2 tsp
Dry parsley leaves 1/2 tsp
Basil leaves a few
Coconut milk one cup
Crushed pepper a little
Method
*Wash,peel and cut pumpkin into large cubes.
*In a preheated kadai pour olive oil roast garlic and onion. The garlic should turn into dark brown and burnt. Add cubed pumpkin, other Italian spices, bay leaves, salt and basil leave, crushed pepper, Saute for a while.
*Add yellow tomatoes, mix well.
*Pour water to the pumpkin and close the lid cook it for two whistles. Off the stove.
* Grate coconut and extract it's milk by adding warm water or grind it in mixer and extract milk.
* Open pressure pan"s lid, use a hand blender and blend pumpkin to puree, to this add coconut milk and keep the pan back to stove. Heat it further in low flame, adjust salt, pepper. Off stove. Serve hot with bread toast.
I love it cold. I think it taste great when it served in room temperature or chilled in refrigerator with crushed pepper. Yum!
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