Goan Style Caldinho de Abobora Branca Recipe (Mild Curry of white Pumpkin)

Goan Style Caldinho de Abobora Branca Recipe (Mild Curry of white Pumpkin) has mild flavors cooked along with white pumpkin. The Goan cuisine is famous for its seafood and spicy flavor that are ground with whole spices. The cuisine also has slight influence with Portuguese as well. Course : Lunch Ingridients : 200 grams Vellai Poosanikai (Ash gourd/White Pumpkin) , skin peeled and chopped small 1 Onion , chopped Salt , to taste 1 Lemon juice 2 sprig Coriander (Dhania) Leaves , chopped Oil Ingredients for Grind 1/4 cup Fresh coconut , grated 1 teaspoon Cumin seeds (Jeera) 1 inch Ginger , chopped 4 cloves Garlic , chopped 1 teaspoon Turmeric powder (Haldi) Instructions To begin making the Goan Style Caldinho de Abobora Branca Recipe, pressure cook the pumpkin with water and salt for about 1 whistle till it is just done.Meanwhile grind the ingredients that are mentioned in the list like the coconut, cumin seeds, ginger, garlic and turmeric powder with little water to form a smooth paste.Once the pumpkin is cooked keep it aside. Heat a flat skillet with oil, add onions and saute until they turn translucent.Once done add ground paste and cook for at least 15 minutes till the masala is cooked well. Add cooked pumpkin along with the water and stir well. Check for salt. Sprinkle lemon juice and serve hot with chopped coriander leaves.Serve the Goan Style Caldinho de Abobora Branca Recipe along with Steamed Rice and Potato Vindaloo  to make a complete meal.