July 06, 2013


1. Pumpkin (small slices)  1 cup
2. Black-eyed beans   ½ cup
3. Coconut     ½ cup
   Cumin seeds   1 teaspoon
    Turmeric powder   ½ teaspoon

   Garlic 2-3 nos
   Shallot    3

4. Oil      2 tablespoon
   Dry red chilly   3
   Mustard seed   1 teaspoon
   Curry leaves    1 stem


  • Grind coarsely Coconut, cumin seeds, garlic, shallots and turmeric powder.

  • Half cook the Black-eyed beans with salt and water in a pressure cooker. 

  • Add pumpkin slices and coconut paste and cook nicely. 

  • Smash the pumpkin pieces. Mix with care so that the pumpkin pieces are not totally mashed.

  • Splutter the mustard seeds in oil, add dry red chilly and curry leaves and pour this to the above.
  • Serve with Rice.

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