Zucchini and Pumpkin Badi Curry

Ingredients

• 150 gm Pumpkin Badi or Dumplings
• 1 nos thinly cut Yellow Zucchini
• 1 large chopped Onion
• 1-2 chopped Tomatoes
• 1-2 Green Chillies
• 2-3 tbsp Oil
• 1 tsp Cumin Seeds
• 2 Bay Leaves
• 1/8 tsp Asafoetida or Hing
• 1 Black Cardamom
• 1 tsp Salt or to taste
• 1 tsp Ginger Garlic Green Chilli paste
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp roasted Coriander powder
• 1/2 tsp roasted Cumin powder
• 3-4 tbsp chopped Coriander Leaves
• 1/4 tsp Garam Masala

Steps

1. First of all, make sure to fry the dumplings. Set aside for later use. This is the first step towards the preparation of this dish. It's a must. Do not add the dumplings to the curry without frying.
2. In a kadahi, heat oil. Add cumin seeds, asafoetida, bay leaves and the ginger garlic green chilli paste. Fry it for a few seconds. Then add the chopped onions. Saute it well until browned. Also add the yellow zucchini pieces and saute for a minute or two. Add the powdered spices too.
3. And then finally add the fried pumpkin badi too. Add hot water enough to cover everything. Cook for about a few minutes on a low heat with a lid on. Do not hurry about it. It takes about 20 minutes to get done. Keep stirring in between. Alternatively one can pressure cook it as well if desired.
4. After cooked well, adjust the spices. Sprinkle some garam masala. Also add the chopped coriander leaves. Give it all a good mix and cook on a low for further 1-2 minutes. That's it.
5. Serve it piping hot alongside both Rice and Rotis at mealtimes. The curry is semi thick and not very runny. Therefore it goes well with any Indian Bread as well. Enjoy!