Ingredients
250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional)Chopped coriander leaves For the masala paste: In 1 tsp oil roast 3 tsp coriander seeds / daniya 1 tsp cumin seeds/jeera 6-7 fenugreek seeds/methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind.
For the tempering:
3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing
Procedure
Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker)
Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency
Boil it for 5 mins, add the chopped coriander leaves and turn off the flame
Temper with the mentioned ingredients and serve hot with rice and papad
You can substitute pumpkin with ash gourd, drumstick, madras cucumber, potato, beans, radish with onion, or any other veggies of your choice.
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