Farsi Sukuti Tarkari (Pumpkin Sukuti Curry)

This farsi sukuti tarkari is a mix of dried meat and pumpkin cooked with spices. It’s simple, tasty, and goes perfectly with rice and achar on the side.

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CourseMain

CuisineNepali

CategoryCurry

Prep Time10

Cook Time40

Total Time50

Servings

Calories331kcal

Equipment

Pot with lid
Spatula

Ingredients

Dried Meat

1 cup sukuti

Other

2½ cup butternut squash (frozen or fresh)
½ cup chopped onion
½ cup chopped tomato

Spices

Seasoning

salt to taste
2 tsp ginger & garlic paste

Oil

1 tbsp oil

Water

2 cup water

Instructions

Heat oil in a pan.
1 tbsp oil
Once it’s hot, toss in the cumin seeds and let them sizzle until they darken just a bit but don’t let them burn.
¼ tsp cumin seeds
Next add the chopped onions and cook them down until soft.
½ cup chopped onion
Now add the sukuti (dried meat) and give it a good stir. Let it sauté for about 3–5 minutes.
1 cup sukuti
Once that’s done, add all your spices along with the ginger and garlic. Stir everything together and cook on medium-high heat for another 5–7 minutes.
½ tsp ground cumin, ½ tsp ground coriander, ½ tsp kashmiri red chili powder, 2 tsp ginger & garlic paste, ½ tsp turmeric powder
Next, add the pumpkin and mix well. Let it cook for a few minutes until pumpkin starts to soften.
2½ cup butternut squash (frozen or fresh)
Add in the chopped tomatoes, cover the pan, and let it all cook down until the tomatoes are soft and broken down.
½ cup chopped tomato
Pour in water, cover with the lid, and let it simmer on low (10-15mins) until the pumpkin is mushy and everything is cooked through.
2 cup water
Taste for salt and add if needed, then serve hot with rice.
salt to taste

The nutrition information provided is an estimate and may not be exact.

Nutrition

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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!