Recipe by Anu
And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)
Top Review by Charishma_Ramchandani
O Anu! My saviour, my sweetie, my life and food support system - what would I ever do without you! I am so lucky you are on Zaar. U know when I made this this afternoon using pumpkin, I had this feeling that this will not be to my liking. BUT, the minute this was ready, OMG, I cant tell you when I put the first spoon in my mouth, I said, oh wow, this is soooo good, unbelievably excellent! THANK U THANK U THANK U, my Alma Matar! I am going to make this again in the coming up days using carrots. Will post an update soon. Thank You again!! U are great!
- 1 1⁄2 teaspoons oil, divided
- 250 g pumpkin, cubed
- 1⁄2 cup grated coconut (freshly grated is best)
- 1 teaspoon tamarind paste
- 2 tablespoons Urad Dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
- 1⁄4 teaspoon asafoetida powder (hing)
- 3 fresh red chilies
Directions See How It's Made
- Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
- Saute for 1 minute and then cover.
- After 5 minutes, uncover, stir, and cover.
- And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
- In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
- Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
- Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
- Don't add water unless it is too thick; add upto 1 tablespoon water if required.
- Serve with rice, bread, chappatis, you name it!