INGREDIENTS:
2 cups pumpkin chopped to 1 inch cubes ( cabbage, ash gourd, spinach, Raw jackfruit, sprouted Mung beans, black eye peas are other substitutes)
Grind:
1.5 tbsp Coriander seeds
3/4 tbsp Cumin seeds
1 sprig Curry leaves
1/2 Cup Frozen Coconut
5 Red chilly as per taste ( Byadagi is best)
1 tsp Tamarind paste as per taste
1 tsp jaggery
1 cup cooked Toor Dhal
salt to taste
Ghee, Mustard and Hing for Tempering
DIRECTIONS:
Heat a pan add ghee and tempering ingredients, when mustard splutters, add vegetables, salt and just enough water. Cook until done.
Add ground paste and dhal and simmer for 5 mins.
Option 2: Roast spices + 1/2 tsp fenugreek seeds in 1/4 tsp ghee or coconut oil, and then grind with coconut, for this version you do not add dhal. Keep water to a minimum when cooking vegetables.
CREDITS/NOTES:
Saroja’s recipe -(bele masali kodel)