PUMPKIN SABZI

This sabzi is very simple to make and can be used as an accompaniment for rotis. It is a dry variety of sabzi, moist but with no gravy.


INGREDIENTS

1 cup yellow pumpkin cubes
3-4 tsp oil
1/4 tsp methi /fenugreek seeds
1/2 tsp rayee/ mustard seeds
2-3 red chillies
a pinch of hing/ asafoetida powder
1/4 tsp haldi/ turmeric powder
1/4 tsp chilli powder
1/4 tsp chat powder
a few curry leaves
salt to taste

METHOD

• Heat oil.
• Add rayee. When it splutters add methi, followed by red chillies , hing and curry leaves.
  
• Now add the pumpkin pieces.
  
• Mix well and add salt and cover with lid and allow to cook. 
• Sprikle a little water and allow to cook.
• Add haldi, red chilli powder and chat masala.
• Mix well for a  minute or two.
  
• Serve hot with rotis.
  

PUMPKIN RAITA / KUMBALAKAYI HASHI / KUMBALAKAYI MOSARU BAJJI

Mosaru bajji or Hashi is a main course dish made of a mixture of curd and vegetable, either raw or cooked.
 The Hashi or Raita of Karnataka is one of the main dishes served in a meal. It is different from the raita of North India as it is not an accompaniment to a dish like pulao or fried rice but a main dish which is mixed with steamed rice and eaten after eating sambar and rice in a typical daily meal.
A typical household meal of North Kanara district in karnataka consists of Anna(steamed rice), Huli (sambar), Palle (cooked vegetables), Gojju(chutney), Hashi and Tambuli ( a thin cold soup of curd with spices).
On special occasions like festivals and marriages the meal becomes more elaborate with kosambri (salads) , chitranna( spiced rice),happala, sandige sweets and payasa.(  sweet porridge)

I would like to mention here that the women of this region are very innovative and can cook up a Gojju, Hashi or Tumbuli from any vegetable , vegetable peel or leaves of plants which are grown in their Tota (farm ) and keep you guessing what its made of. :)

Here I have used Green pumpkin for making the raita.

 
INGREDIENTS

1 cup chopped pumpkin
2tsp fresh grated coconut
1/4 tsp mustard seeds
1/2 green chilli
a pinch of hing/asafoetida
1 cup fresh curd/yogurt


METHOD

• Boil the pumpkin till soft and set aside to cool.
  
  
  
  
• Grind together coconut, mustard, hing and green chilli to a fine paste.
  
  
  
  
• Add the cooked pumpkin and blend coarsely.
  
•  Mix beaten curd to the pumpkin mixture.
• Heat a teaspoon of oil  and add mustard, udad dal and dry red chillies pieces, a pinch of hing and temper the raita.
  

• The pumpkin can also be finely chopped or grated and cooked and mixed without grinding.                                                                                                                                                                                       

                                     

PUMPKIN SAMBHAR AND PUMPKIN SKIN CHUTNEY/

PUMPKIN SAMBHAR

INGREDIENTS

2- 3 cups pumkin cut into large cubes

1 cup toovar dal ( yellow lentil )

2 tbsp grated coconut

2-3 tsp sambhar powder

1-2 tsp tamarind paste

1/4 tsp haldi (turmeric powder)

A sprig of curry leaves

1/4 tsp hing (asafoetida)

Salt to taste

METHOD

Cook the pumpkin in a vessel ,by adding a little salt. Pressure cook the dal by adding turmeric powder. Blend the dal well . Grind the coconut, sambhar powder and tamarind paste to a fine paste. Mix the dal and the ground paste to the cooked pumpkin and boil well along with salt and curry leaves.

Temper with mustard seeds, red chilies, hing and curry leaves.

                                              PUMPKIN SKIN CHUTNEY

INGREDIENTS
1 cup pumpkin skin, chopped
1 1/2 tsp udad dal( black gram)
1/2 tsp coriander seeds (dhania)
1/4 tsp hing (asafoetida)
3-4 tbsp grated coconut
tamarind paste
salt to taste

METHOD
In a drop of oil fry the udad dal, dhania , hing and green chilies. Add salt and saute for a few mins till the pumpkin skin becomes soft. Grind along with coconut and tamarind water.
Temper with mustard,udad dal, hing and curry leaves in a tsp  of coconut oil or any other cooking oil.