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Pumpkin parantha with egg curry and beetroot raita

Pumpkin Parantha with Egg Curry and Beetroot Raita

Padmini
A lovely autumn recipe: Paranthas made using pumpkin, paired with a spicy egg curry and a colourful and flavourful raita made with yoghurt, beetroot and basic spices.
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Prep Time 20 minutes
Cook Time 28 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Cooking Pot
  • Mixing bowl
  • Pan
  • Grater
  • Rolling pin and board

Ingredients
  

Ingredients for Pumpkin Parantha

  • ½ Small Pumpkin
  • 2 tbsp Finely chopped Fresh Coriander
  • Whole Wheat Flour; as required
  • 1 tbsp Melted Ghee
  • Salt (optional)
  • Oil/Ghee for frying

Ingredients for Egg Curry

  • 8 Medium-Sized Eggs
  • 2-3 tbsp Mustard Oil
  • 1 tsp Cumin Seeds
  • 2 Green Chillies; slit
  • 3-4 Cloves
  • 1 Cinnamon Stick
  • 8-10 Curry leaves
  • 4 Medium-Sized Onions; thinly sliced
  • 2 tbsp Chopped Fresh Coriander leaves
  • 2 Medium-Sized Tomatoes; thinly sliced
  • ½ tsp Turmeric Powder
  • Salt; to taste
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Coriander Powder
  • ⅓ tsp Garam Masala

Ingredients for Beetroot Raitha

  • 500 gm Yoghurt
  • ⅓ Cup Water
  • 2-3 tbsp Grated Beetroot
  • 1 tbsp Finely chopped fresh coriander
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 2 pinches Asafoetida

Instructions
 

Method to Make Pumpkin Parantha

  • Peel the skin and cut the pumpkin into medium-sized pieces. Transfer these to a saucepan.
  • Add about 1 cup of water. Cover with a lid and cook it till the pumpkin becomes soft and mushy.
  • Let it cool completely.
  • Transfer this cooked pumpkin to a mixing bowl. Mash it.
  • Add coriander leaves. Add salt(optional).
  • Then add flour, a little at a time and knead them together. Use as much flour as is needed for a smooth dough.
  • Add melted ghee and knead it again.
  • Rest the dough for about 15 minutes.
  • Take a portion of the dough. Round and flatten it using a rolling pin.
  • Brush oil on its surface.
  • Now fold it as shown in the picture. Then, give it a circular shape.
  • Using a rolling pin and with the help of some fry flour, flatten it.
  • Put it on a medium hot pan.
  • Drizzle some oil/ghee along the edges and on the parantha and fry it.

Method to make Egg Curry

  • In a cooking pot, bring water to a full boil. Then add eggs. Boil them for 6-7 minutes. Remove and let them cool. Once cooled, peel off the skin and keep them aside.
  • In a pan, heat oil.
  • Add cumin seeds, cinnamon, curry leaves, cloves, and green chillies. Fry them for a few seconds on medium heat.
  • Then add sliced onions, followed by chopped coriander leaves. On medium heat, fry them for about 15 minutes till the onion turns light brown.
  • Add sliced tomatoes.
  • Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
  • Reduce the heat. Cover and cook till the oil gets released and the spices are well cooked.
  • Then, add the boiled eggs. Mix.

Method to make Beetroot Raitha

  • In a mixing bowl, combine yoghurt and water.
  • Add grated beetroot, coriander and salt. Mix.
  • In a small pan, heat oil. Add cumin seeds and asafoetida and fry them for a few seconds.
  • Add this to the yoghurt mix. Garish with finely chopped fresh coriander leaves and serve.
Keyword Beetroot Raitha, Egg Curry, Anda Curry, Pumpkin Parantha