This is a very light and yogurt based stew that is perfect for light lunch , especially for kids!
This can be made with many other vegetables like okra (bhindi), tomato or chayote (chow chow) etc. Ready in a jiffy, this is a perfect addition to weekly meals!
Vegetarian
Serving Size : 4
Prep ⏰: 10 mins | Cook ⏰ : 10 mins
Ingredients
2 cups white pumpkin ( pieces cut to ~ 1 inch)
1 cup curd
4 tbsp coconut (fresh preferrably)
2 tsp chana dal
2 red chillies
2 green chillies
2 tsp coriander seeds
1 tsp turmeric powder
1/2 cumin seeds
1 tsp mustard seeds
pinch of asafoetida
1 tbsp chana dal
1 tbsp curry leaves
1 tsp oil
salt to taste
Soak chana dal, red chillies, green chillies and coriander seeds in water for 3-4 hours. Add coconut, blend the mixture to smooth consistency and keep it aside.
In a pot, add pumpkin with some salt and water to cover the pumpkin pieces and boil till pumpkin is soft (fork or knife should cut through easily). Once done set it aside to cool.
In a bowl, add curd, the blended mixture, turmeric and mix well.
In a pan, heat oil and then add chana dal and sauté till they are light brown.
Now add cumin seeds, mustard seeds, curry leaves and asafoetida. Once the seeds crackle, add pumpkin pieces and mix well.
Sauté for 2-3 minutes and then add curd mixture, 1 cup water, salt to taste and bring to a boil. Once the mixture boils, remove from heat and set it aside.
Garnish with coriander leaves and serve warm (not too hot) with rice and enjoy !
🤤🤤🤤👌