kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin

Ingredients

• ¼ medium sized kumbalakai / ash gourd / winter melon
• 1 green chilli
• ½ tsp turmeric powder
• ½ cup water
• ½ cup grated / desiccated / shredded coconut
• few coriander leaves, chopped
• salt to taste

for tempering:

• 3-4 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• ½ tsp cumin seeds
• 2 dried red chillies
• a pinch of asafoetida / hing
• few curry leaves

Steps

1. Cut the kumbalakai / ash gourd / winter melon into small cubes, separating out the seeds and skin. Finely chop the chilli and coriander leaves and leave aside.
2. Heat oil in a large kadai and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
3. When they splutter, add the green chilies and curry leaves and sauté for 30 sec.
4. Put in the chopped kumbalakai (ash gourd or winter melon).
5. Sauté for a minute after adding the turmeric powder.
6. Pour in ½ cup water.
7. Salt to taste.
8. Cover with the lid and cook over low flame for 5 minutes, stirring in between for uniform cooking.
9. Once cooked, mix in the fresh/desiccated/shredded coconut thoroughly.
10. Serve after adding some coriander leaves.
11. Accompany the kumbalakai palya with chapathi, or with steamed rice and sambar.