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Pumpkin Curry with Coconut Paste ( Dudhiye Gashi in Konkani Cuisine )

Posted Nov 20 2009 10:01pm

Pumpkin Curry with Coconut Paste ( DudhiyeGashi in Konkani Cuisine )

Serves: 4


200 pumpkin , cut into cubes
1/4 cup turdal
1 1/2 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
3/4 teaspoon salt ( or to taste )

For Coconut Paste ( Massolu for Gashi ):

1 cup coconut, grated
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water for grinding

Make a smooth paste of above ingredients in a mixer with water.

For Seasoning:

1 teaspoon oil
1 teaspoon mustard seeds
1 spring curry leaves


Pressure cook turdal with water, turmeric powder and oil for 15 minutes. Allow to cool naturally.

Boil cooked dal with pumpkin pieces for 10 minutes on a low heat. Add salt to taste.

Add coconut paste ( massolu ), mix well and cover with a lid and cook on a low heat for another 10 minutes or till done. Stir occasionally.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they start crackle add curry leaves. Saute for 2-3 minutes. Pour seasoning over pumpkin gashi / curry.

Serve with rice ( seeth ). Accompaniments- Cabbage Sukke, Thoy ( dal ), Edgayi ( pickle ), Thaak ( curd ) and Appolu ( pappadam ).

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