After preparing, the sabzi is comparable to the aloo sabzi used as filling in masala dosas. Hence it can be used as a side dish for dosas, rice and chapati.
There are a few variations to this recipe too which I will be mentioning at the end.
Ingredients:
- Yellow Pumpkin - 250 g.
- Onion - 1 large (optional)
- Mustard - 1/2 tsp.
- Curry leaves - 10
- Red chilli powder - 1 tsp. or as per taste
- Dhania powder - 1 tsp.
- Salt - as per taste
- Oil - 1 tbsp.
Procedure:
- Scrape out the pumpkin seeds from the inside, but do not peel the pumpkin. The sabzi can be prepared with the peel. Chop the pumpkin into small sticks radially. The sticks can be 1/2 cm by 1/2 cm with the height equal to the thickness of the pumpkin pulp.
- Chop the onion finely or into thin long slices, as you desire. You can omit the onion if you want.
- In a kadai, heat oil and add mustard seeds. When they crackle, add curry leaves. Add chopped onions and fry for 2-3 minutes.
- Add the chopped pumpkin, chilli powder, dhania powder and salt. This sabzi might taste better with a little extra chilli powder than we use for usual sabzis as it helps compensate for the slightly sweet taste of pumpkin. Mix well and cook covered on a low flame. Do not add water but keep stirring every 2 minutes. After around 10-15 minutes, the sabzi will turn a little mushy. Switch off the flame.
- Serve with rice or roti or dosa.
Variations:
- Omit the red chilli powder and dhania powder. Instead chop around 4-5 green chillies length-wise and add it along with curry leaves and onions slit lengthwise in the beginning.
- Before adding the pumkpin, add half a cup of hidkid avarekalu (dehusked hyacinth bean seeds) or green peas. Saute them and cook well before adding the pumpkin.
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