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Gummadikaya Carrot Kurma | One Pot Pumpkin Carrot Kurma for Poori and Chapathi

Curries | vegetarian

Ingredients

  • For the kurma paste
  • 2-3 spicy green chilies
  • 1/4 cup fresh coconut
  • 1/4 tsp saunf (fennel seeds)
  • 1/2 tsp black pepper
  • 2 cardamom
  • 2 cloves
  • 1/2 inch cinnamon
  • 2 tbsp cashews
  • For the tempering
  • 4 - 5 tbsp oil
  • 1 bay leaf
  • 1/2 inch cinnamon
  • 1 pinch saunf or cumin
  • 1 sprig curry leaves
  • 1/2 cup chopped onion
  • Salt
  • 1 tbsp ginger garlic paste
  • 1/4 cup hot water
  • For the vegetables
  • 1 1/2 cups pumpkin (gummadikaya) cubes
  • 1 cup carrot cubes
  • 1 tomato, cubed
  • 2 tbsp chopped mint leaves
  • 1/2 cup milk
  • To finish
  • Coriander leaves

Instructions

  1. In a mixer jar, add 2-3 green chilies, 1/4 cup fresh coconut, 1/4 tsp saunf, 1/2 tsp black pepper, 2 cardamom, 2 cloves and 1/2 inch cinnamon. Grind to a smooth paste. Add 2 tbsp cashews and grind well again.
  2. Heat 4-5 tbsp oil in a pressure cooker. Add 1 bay leaf, 1/2 inch cinnamon, a pinch of saunf or cumin and 1 sprig curry leaves.
  3. Add 1/2 cup chopped onion and salt. Fry until the onions turn light golden. Add 1 tbsp ginger garlic paste and fry well until light golden.
  4. Add the ground paste and fry well until the oil floats. Add 1/4 cup hot water to stop it from burning.
  5. Add 1 1/2 cups pumpkin, 1 cup carrot cubes, the tomato and 2 tbsp chopped mint leaves. Saute well and cook for 2-3 minutes.
  6. Pour in 1/2 cup milk. Saute well and cook for 3-4 minutes. Cover and pressure cook for 2 whistles on high flame.
  7. Open the lid, sprinkle coriander leaves and cook for 1 minute. Enjoy this hot pumpkin carrot kurma with poori or chapathi.