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By: Vahrehvah
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 15 Mins


Dry red chillies 3 Numbers
Coriander seeds 1/2 Teaspoons
Cumin seeds 1/2 Teaspoons
Fresh coconut 1/2 teaspoons
Oil 5 Tablespoons
Mustard seeds 1/2 Teaspoons
Green chillies 2 Numbers
Curry leaves 1 Springs
Asafoetida 1 Pinch
Onions 1 Numbers
Salt To Taste
Pumpkin(pieces with skin)1 Cup
Tomato 1 Numbers
Peanuts(soaked)1/2 Cup
Dry ginger powder 2 Pinch
All purpose flour 1 Cup
Sugar 1/2 Teaspoons


1. Take a pan and dry roast dry red chillies, coriander seeds, cumin seeds. 2. Take a mixie jar and add dry roasted ingredients, fresh coconut and blend into smooth paste. 3. Heat oil in a pan and add mustard seeds, green chillies, curry leaves, asafoetida, onions, salt and saute it, cook it for 3-4 min with lid on it. 4. To it add pumpkin, tomato, peanuts, dry ginger powder and mix nicely and cook for 8 mins with lid on it. 5. Add coconut paste mix it, later cook for 3 mins, later transfer into serving bowl. 6. For dough: Take a bowl and add all purpose flour, sugar, salt, little water and mix nicely to make stiff dough. 7. Take small portion of dough and roll it into thin sheet and spread oil, make fan fold like as shown in video and allow it rest for some time. 8. Roll dough into paratha and cook it dry later add little oil on both side and cook it. 9. Transfer into chopping board and crush it nicely. 10. Now coconut and pumpkin curry with peanut is ready to serve with Kerala style paratha.


This is a delicious curry served with paratha. This pumpkin vegetable is an excellent source of carotenes, vitamin A, minerals.

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