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.
Notes
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.
Notes
Ingredients: Chicken(Boneless) 1/2 kg Onion(finely chopped) 1 large Coriander powder 1 tea spn Chilli powder 1 tea spn Curd 2 tbl spns Ginger-garlic paste 1 tea spn Oil Coriander leaves Salt
Method: Cut the chicken into big cubes. Marinate with curd, ginger-garlic paste. Keep aside for 30 minutes. Heat oil and fry onions till onions turn slightly brownish. Add marinated chicken. Fry for 2 minutes. Add chilli powder, salt, a little water. Cover & cook. When almost done, add coriander powder and cook till completely done. Garnish with coriander leaves and serve hot.
Serves : 5 Preparation time : 30min
