### TranslatedIngredients: 250 gram Kaddu (Parangikai/ Pumpkin),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/4 cup Fresh coconut - grated,1/2 teaspoon Cumin seeds (Jeera),3 Green Chillies,1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,8 Curry leaves,2 Dry Red Chillies - broken,2 Dry Red Chillies - broken ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Coorg ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Coorg Kumbala Curry Recipe (Pumpkin Sabzi), Scoop out the seeds from the pumpkin and dice it into cubes . Retain the skin Add turmeric,salt and Place the pumpkin in a pan and pour around 2 cups of water, to immerse pumpkins completely. Cook on a medium heat, covered.Meanwhile in a grinder, grind the ingredients mentioned to be ground- to a smooth paste. Add a little water to grind along.Once pumpkin in the pan is almost cooked, add the ground masala and mix. Simmer for another 3 mins. Remove from heat.Prepare the tempering by heating oil in a small pan. Once the oil is hot, add the mustard seeds on a medium heat.When they splutter, add the curry leaves, dried red chilies and garlic, stir till garlic is done, and pour the tadka over the pumpkin curry.Serve Coorg Kumbala Curry Recipe (Pumpkin Sabzi) with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads ) and steamed rice.
