Gummadikaya Gojju

This dish with Butternut squash or Red pumpkin is very simple and does not involve onions or tomatoes yet tastes great. Its called Parakikay in Tamil and Gummadikaya in Telugu. This is our all time favorite which goes well with anything.

Here you go for the things needed

Gummadikaya Gojju

Preparation Time: 5 mins
Cooking Time: 20 mins
Cuisine: Andhra

Ingredients Needed:

  • 500 gms – Gumadikaya (Red pumpkin)
  • 1 tsp – Chilli Powder
  • 1 tsp – Coriander powder
  • 1/4 tsp – Turmeric Powder
  • Salt to taste
  • Mustard Seeds for seasoning
  • Curry Leaves
  • 5 pods – Garlic (crushed)
  • 1 tsp – Jaggery
  • 2 tbsp – Ground Powder
  • 1 tbsp – Cooking Oil
  • 1 tsp – Ghee

Method to prepare:

  • Chop red pumpkin. Heat oil, add mustard, curry leaves, garlic, and pumpkin. Put in high flame for it mix well.
  • Add turmeric, salt, chili and coriander powder. Mix well and simmer it for 10 mins.
  • Then add jaggery and cook for few mins. In the end, add groundnut powder. Cook for 5 mins.
  • Before bringing it down, add ghee.
  • This goes well with rotis and rice.
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Gummadikaya Gojju
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Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop red pumpkin. Heat oil, add mustard, curry leaves, garlic and pumpkin. Put in high flame for it mix well.
  2. Add turmeric, salt, chilli and coriander powder. Mix well and simmer it for 10 mins.
  3. Then add jaggery and cook for few mins. In the end add groundnut powder. Cook for 5 mins.
  4. Before bringing it down, add ghee.
  5. This goes well with rotis and rice.

 

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9 comments

  1. Hi Srivalli, really fantastic and healthy recipe. Till now i didn’t prepare any gummadikaya recipe. I want to try this. Thanks for sharing.

    BTW I added your blog name in my blogger’s list. Keep on coming dear.

  2. Thanks Jyothi…yes this is sure is…thanks for adding me

    Welcome Sena

    Bee..Its a thick gravy with the gravy coating the veggie well. We call the running gravy as Pulusu and thicker version as gojju…

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