Mona’s Pumpkin with Black-eyed Beans

Another of her simple superlatives … great with plain rice.

South Indian to the core, and lovely.

IMG_1440

  • A sprig of curry leaves
  • a handful of fresh grated coconut
  • 1 tsp jeera (cumin seeds)
  • 1 or 2 green chilies, deseeded
  • 1/2 tsp haldi (turmeric powder)

Grind the above ingredients to a fine paste.

  • black-eyed beans
  • red pumpkin, skinned, cubed
  • haldi (turmeric powder)
  • 1 green chilie, halved
  • 1 tsp sambhar powder
  • salt

For the tarka / garnish

  • oil
  • dry red chilies
  • 1 tsp black mustard seeds
  • curry leaves
  1. Pressure cook the black eyed beans with the haldi, green chili and the sambhar powder (2 whistles).
  2. Remove the lid, add the raw pumpkin, salt as required and the ground paste. Simmer on a low flame for about 10 minutes till the vegetable is cooked.
  3. Tarka (sputter the garnish ingredients in hot oil, pour over the dish) and serve.
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