Pumpkin | parangikaai 1 cup (cubes) Shallots | small onion | chinna vengayam 7-8 Tomato 1/2 Garlic | poondu 5-6 cloves Red chili powder 3 tsp Coriander powder 2 tsp Fennel powder (sombu) 1/2 tsp (optional) Sesame oil 2 tblsp Mustard seeds 1/4 tsp Venthayam | methi seeds 1/4 tsp Tamarind gooseberry size Salt as needed Curry leaves + coriander leaves few
Take the skin out from the onion and garlic. Chop the tomato into small pieces.
In a pan add sesame oil and add in the mustard seeds and venthayam. Sesame oil brings out the best taste and also do not compromise on the quantity mentioned. Once it starts splutters, add in the onions and garlic. Add little salt to enable the onions cook fast. Cook till the onions shrunk and add the red chili powder, coriander powder and fennel powder.
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