A side dish prepared using sweet pumpkin. This is a very common dish served in Rayara Mutta / Sri Raghavendra Swamy temple.
Time Required: 20 Minutes
500 gms S ihi Kumbalakayi / Sweet Pumpkin
4 – 6 Green Chilies
1/2 Cup Fresh Grated Coconut
Few Curry Leaves
2tsp Bengal Gram
1tsp Urad Dal (Black Gram split)
1tsp Mustard Seeds
1/2tsp Turmeric Powder
1 small piece of Jaggery
1tbsp Coriander Leaves, Chopped finely (Optional)
Salt to taste
Peel and dice Pumpkin, slit the Green Chilies. Heat Oil in a kadai/pan and add Bengal Gram and Urad Dal and fry until they turn pink. Next add Mustard Seeds and when they splutter add Turmeric Powder, Curry Leaves and Pumpkin. Mix and half cup of water, Salt and Jaggery. Close the kadai and let it cook for 5 to 8 minutes on medium flame. Add Coconut and Coriander and mix well.
Remove to a serving bowl and serve with your choice of Indian Bread or with Rice and Saru/Rasam.