Cal­abash Curry

Post - - Banting -

1 cal­abash about 1kg, diced 1 onion, sliced 1 tomato 2 tbs co­conut oil ¼ tsp mus­tard seeds Curry leaves 2 tsp Kash­miri curry pow­der ¼ tsp turmeric pow­der Salt to taste Co­rian­der for gar­nish Heat oil, add mus­tard seeds and when they stop pop­ping add the onions and curry leaves.

When onions are brown add the curry pow­der and turmeric pow­der, mix, then add the cal­abash and mix.

Add salt and ½ cup wa­ter and cook for 20 min­utes.

Add finely chopped tomato and ½ cup wa­ter if re­quired.

Then cook for an­other 20 min­utes or un­til the cal­abash is cooked.

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