Mathanga Pachadi/Pumpkin pachadi

Pumpkin – 1/4 kg
Mustard seeds – 1 tsp
Fenugreek seeds  – 1 pinch
Dry red chillies – 3 Nos.
Onion chopped – 1 tbsp
 Salt as required
Green chillies, slit – 6 Nos.
Ginger chopped – 1 tsp
Curry leaves – 1 sprig
Mustard crushed – 1 tsp
Yoghurt – 1 cup

Pressure cook pumpkin pieces with salt till one whistle. Once pressure cooker is opened, keep some chunks of cooked pumpkin aside, and mash rest of the pumpkin with a spoon. Keep this aside.

Heat oil in a pan, crackle mustard seeds followed by fenugreek seeds, and dried red chillies. Saute them. Now add onion, green chillies, ginger, curry leaves and saute them. Once it is sauteed well, switch off the stove and transfer it to a bowl. Pour whisked yogurt over it. Now add crushed mustard and cooked pumpkin. Mix them well. Now add cooked pumpkin chunks, which was kept aside to it. Stir gently. Mathanga pachadi  is ready to be served.

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