SIHIKUMBALA HUNASE BAJJI

Ubiquitous pumpkin can fit into many cuisines and delights throughout the world. My mother in law who hates to have any sweetness in curries and sambars is surprisingly ok with pumpkin - she does not like chow chow, carrots et. al. in sambars and curries.
Toughness of pumpkin is only till it is peeled and diced - cooks very quickly, takes up flavours and tastes easily. In this post I have presented pumpkin hunase bajji- simple nutritious side dish that can be fixed in 15 - 20 minutes flat. here is how.
  • Ease - easy
  • Preparation time - 10
  • Cooking time - 10 min
Ingredients 
  • Pumpkin - 150 gms 
  • Grated coconut - 1 cup 
  • Tamarind - size of a lemon 
  • Cumin - 3/4 spoon 
  • Green chillies - 2 
  • Red chillies - 1 
  • Mustard seeds - 2/3 spoon 
  • Asafoetida - 2 pinches 
  • Curry leaves - 2 sprigs 
  • Corriander - 2 sprigs 
  • Oil - 1 spoon 
  • Salt - to taste 
  • Soak tamarind with little warm water, take out juice and keep aside 
  • Peel cut pumpkin into 1 inch cubes and cook with coconut and green chillies. Add salt according to taste 
  • In a wok heat oil and add mustard and let it crackle, add cumin seeds , broken red chills, curry leaves and chopped coriander and keep separately (seasoning) 
  • Mash cooked pumpkin, add tamarind juice and add crushed seasoning 
  • Pumpkin hunase bajji is ready to be served.

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