Ingredients: Bhindi 1/4 kg Grated coconut 1 cup Jaggery or sugar 1 tspn Coriander seeds 1 tspn Red chillies 4-5 Urad daal 3/4 tspn Tamarind juice 1/2 tspn Mustard seeds Curry leaves Turmeric Oil Salt
Method: Heat oil and fry coriander seeds and Urad daal. Add red chillies. Grind together with coconut, Jaggery or sugar, tamarind. Heat oil and add mustard. Add curry leaves. Then add bhindi and salt. Fry for 2 min. Add turmeric. Add ground masala, a little water just sufficient to cook bhindi & cook till bhindi is cooked and all water is gone.
Serves : 3 Preparation time : 25min
In North Kanara, people grow pumpkins in their gardens. So the leaves & stem of pumpkin is also used for this dish. This is one of the dishes, that was must in all temple meals( devla javan ). I am a great fan of this dish from my childhood.
Pumpkin-Peas Masala(Dudde randayi)
Ingredients
- 1 cup pumpkin pieces
- 1 cup dried peas soaked overnight or black eyed beans or toor dal(cooked)
- 1/2 tea spn jaggery optional
- 3/4 cup fresh/frozen coconut
- 1/2 tea spn tamarind extract or 2 kokum pieces
- 4-5 red chillies
- 4-5 Teppal Sichuan pepper or Jummana Kayi
- Salt
Instructions
- Grind coconut, jaggery(optional) and red chillies(If tamarind is used, grind it with this masala). Cook pumpkin and peas(or dal) separately. If they are cooked together, pumpkin cooks faster and becomes like a paste.
- Mix all other ingredients with masala & cooked pumpkin, peas or dal (If kokum is used, add it to the masala at this stage). Cook for 10 minutes.
