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Saturday, 19 October 2013

Doodhi ani kobba upkari (pumpkin with sugar cane stir fry)



 
 Ingredients
Pumpkin                                   ½ kg cut into cubes
Sugar cane                               ½ cup cut in to 1” long pieces
Green chilly                              3 to 4
Grated coconut                       2 tbsp
Grated jaggery                        2 tbsp
Hing                                           pinch
Mustard seeds                        ½ tsp
 
Coconut oil                              2 tsp
Salt to taste
 
Method
 
In a pressure cooker heat oil, add hing and mustard seeds when it pops up add pumpkin and sugarcane and slit green chilly, salt and grated jaggery with ½ cup of water cook till 1 whistle.  When it cools add grated coconut and boil for 5 minutes.
Good combination with steamed rice or rotis.   
 



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