“Duddhe (Laal Bhopla/ Pumpkin) Kootu” …. pumpkin is not a favourite veggie at home, but I do make it a point to include it sometimes as it is rich in fiber and filled with healthy nutrients … here is a simple semi dry masala curry that tastes best served with roti/ chapathi/ parathas … Yummilicious …
** Duddhe/ Pumpkin/ Laal Bhopla is a nutritious veggie with many health benefits, the most important being fiber, yet it is somehow not a favourite veggie in my home and all I did was prepare them as podi or added in valval and some other curries. There are plenty of dishes that can be prepared using pumpkin, like including them in curries, bhaji, soups, fries, cakes, etc. in fact though sweetish in nature this humble veggie can be consumed on daily basis. For generations veggies are found to be safe when consumed in limits and we should be thankful and make best use of all that mother nature has been showering on us abundantly. Keeping in mind these thoughts I have recently begun to prepare dishes using pumpkin more often and hopeful will find more interesting recipes.
** Here is my simple recipe for “Duddhe (Laal Bhopla/ Pumpkin) Kootu” … my style … do try it ....
** Ingredients :
Duddhe/ Pumpkin/ Laal Bhopla : 250 gms
Jaggery/ Goda/ Gud : 1 tsp (Optional)
Hing/ Asafoetida Powder : ½ tsp
Haldi/ Turmeric Powder : ¼ tsp
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 1 tsp
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated
Onion/ Piyavu/ Kanda : 1 large sized
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 5-6
Tamarind/ Chinchama/ Imly : just a small pinch (Optional)
Cumin Seeds/ Jeera : ½ tsp
Coriander Seeds/ Kothambari/ Dhania : ½ tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh leaves
** Peel the thick outer skin of duddhe/ pumpkin, remove seeds and inner pitch attached to it. Cut the pumpkin into pieces of about 1 inch in size and add it into a bowl of water for 10 minutes. Drain and keep it aside ready.
** Note : Please do not discard the inner pith (ghire) attached to the pumpkin, you can prepare awesome chutney using them. I have shared a common link to all pumpkin items from blog at the end of this recipe, it includes the same too, please check and try it out, it goes well served with rice or rice porridge/ pejja/ ganji Oota.
** Heat oil in a thick bottomed kadai/ pan, when hot, lower the heat and add hing and haldi powder. Immediately add the cut pumpkin pieces and mix well. Add about ½ cup of water and bring to a boil on high heat, lower the heat, cover and cook until 70% done. Check in between and add water only if necessary.
** Note : Do not overcook the pumpkin pieces at this stage as we will be further cooking it after the masala and tempering have been added too.
** Masala to be Ground : In a small pan roast jeera and coriander seeds for a few minutes. Add in the red chillies and further fry for another minute only, remove, let cool a bit and then add into a mixer grinder along with freshly grated coconut and tamarind. Peel the outer skin of onion, roughly chop it to medium sized pieces and add to mixer grinder and grind all together to a coarse paste without adding water.
** Note : The masala should be coarse and not finely ground. However, all ingredients should have been well and evenly crushed, so mix them all in between grinding process to get the desired consistency. DO NOT ADD WATER WHILE GRINDING the masala, if required then just sprinkle some for even grinding only.
** Add the ground masala to the cooking pumpkin pieces along with grated/ powdered jaggery and salt to taste and mix well. Check and add water only if necessary, this is a semi dry curry, so be careful with addition of water. Cover and cook on medium flame gently stirring in between until thoroughly cooked and done.
** Note : Inclusion of jaggery is optional and you may skip it, however with pumpkin, I always like to add just a pinch of sweetness as it enhances the flavour of the cooked pieces. Same is the case with addition of tamarind while grinding, I find adding just a pinch makes the dish that much more tastier, however its individual choice.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for few seconds and then pour it over the simmering curry and mix well.
** Cover and cook the curry on low heat for another 3-4 minutes to allow all the flavours to infuse well and the curry to thicken also if there is excess water. Remove and keep it aside covered for 10 minutes before serving.
** “Duddhe (Laal Bhopla/ Pumpkin) Kootu” is done and ready to be served. You can serve it as a side dish with dal- chawal, however in my home I always serve it with roti/ chapathi or parathas during meals as we find it a great combo. Do try this simple dish and enjoy it with your family and friends. It’s a simple side dish, nevertheless a healthy and tasty one and remember pumpkin is good for the gut, so go for it.
** I am sharing a common link below to all the “Dudde/ Pumpkin” recipes in the blog, please browse through in leisure and try them out too …
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Thanks.