Yellow pumpkin sweet curry / Parangikaai inipu pachadi

Yellow Pumpkin or Parangikaai is generally very popular during Halloween season in US,but in India ,its always in demand for cooking.

Parangikaai inipu pachadi is one of my most favourite dish that my mom makes & i tried to replicate it...& guess it came out well!

Here goes the recipe....

Ingredients:

• Yellow pumpkin - 1 slice or 200 grams
• Onion - 1/2 cup ,finely chopped
• G.Chilli -3
• Mustard
• Oil
• Jaggery or Panela - 1 small cube
• Salt
• Curry leaves.

Preparation:

• Parangikaai has very thick skin,so peel it very carefully & slice them into small pieces.

Method:

• Heat oil in a pan and add mustard seeds,then chopped onion,g.chilli and curry leaves and fry till the onion becomes golden brown.
• Then add the sliced pumpkin and add little salt to it.
• Sprinkle water on it & let it cook covered for 2 to 3 mins.
• Keep stirring often & sprinkle water to help the pumpkin cook well.
• When the pumpkin is almost cooked,add powdered jaggery and mix well.
• Mix well and when the jaggery is completed mixed with the pumpkin and the pumpkin is fully cooked,remove it from burner.
• Can be had with rice or chappathi.

Baby Potato Gravy/ Dhum Aloo

Dhum aloo is one of my favourite dish.Generally everyone loves aloo/potato,especially kids.

Dhum aloo is made with baby potatoes with the gravy or masala perfectly getting into the potatoes.

Ingredients:

• Baby Potatoes - 10 Nos


• Onions Big - 1 No Finely Chopped


• Tumeric - 1/2 tsp


• Dhania powder - 1 tsp


• Chili powder - 1 tsp


• Ginger-garlic paste - 1 tsp


• Curd - 1/2 cup (Oprional)


• Tomato puree - 1/2 cup


• Salt - Acc to taste


• Fresh Coriander leaves for Garnishing


• Oil for deep frying the potatoes.

Preparation:

• Take Baby potatoes,Boil them well & peel off the skin .


• Make holes inot the potatoes using fork , so that the Masala can easily get into it.


• Deep fry them in the oil.

Method:

• Heat a tbsp of oil in a pan & add the chopped Onions & fry till golden brown


• Add Tumeric,dhania,chilli powder,salt & fry nicely. Add Tomato Puree, ginger-garlic paste.


• When nicely cooked add the curd.This is purely optional,because many south indians does not like the taste of curd in curries.


• Let it cook till it gets to a thick gravy consistency.


• Add the fried potatoes & allow to cook in closed pan in low heat.


• Dhum aloo is ready,Garnish with cilantro.

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