YELLOW PUMPKIN GOJJU

 YELLOW PUMPKIN GOJJU

Yellow Pumpkins are called "Sihi Kumbalkai" in Kannada. We call this Duddhi in my mother tongue, Konkani, and Kaddu in Hindi.

They are rich in antioxidants and vitamins. This article in the Ayushakti website speaks of the Seven Amazing Health Benefits of Yellow Pumpkin. 

Elsewhere in this blog, you will find recipes for dishes with Yellow Pumpkin such as:-

• Yellow Pumpkin Chutney
• Yellow Pumpkin Dry Curry 
• Yellow Pumpkin Kootu

Today's recipe is for a side dish made with yellow pumpkin which has been adapted from Sihi Kumbalkai Gojju by "Simpleallagi Ondu Aduge", a popular Kannada cookery channel on YouTube. 

It does not call for the use of onion and garlic. Many may find this useful during days when they wish to avoid these ingredients.

Ingredients:-

• Yellow Pumpkin, 500 gms 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small gooseberry
• Jaggery, grated, 2 tsp, or to taste 
• Salt, to taste
• Oil, 1 and 1/2 tbsp 

To Be Ground To A Smooth Paste 

• Coconut Gratings, 3/4 cup
• Red Chillies, 6  ( 4 Byadgi + 2 Guntur) 
• Asafoetida, 1/4 tsp
• Fried Gram, (Hurigadle), 2 tsp 
• White Sesame Seeds, 2 tsp 
• Mustard Seeds, 1/2 tsp 

Method:-

Wash and peel the pumpkin and cut into bite sized pieces, discarding the core and seeds. Keep aside

Soak the tamarind in warm water and extract the juice. Keep aside. 

In a pan, first dry roast the white sesame seeds, then add and dry roast the red chillies ( 4 Byadgi + 2 Guntur)  

In a mixer jar, grind together the coconut gratings along with the dry roasted red chillies and sesame seeds with fried gram and mustard seeds to a smooth paste adding just the required amount of water 

Keep aside 

Heat oil in a thick- bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the asafoetida and curry leaves and sauté for a few seconds

Add the turmeric powder and the cubed pumpkin and sauté for about 2 minutes

To this add 1/4 cup of water and cover and cook on medium heat for 2-3 minutes stirring from time to time

(Remember that pumpkin gets cooked very fast) The pumpkin should get cooked yet remain firm

Add the tamarind juice,  the freshly prepared ground paste, salt and grated jaggery to taste and mix well 

Add 1 cup of water or as needed to get the desired consistency 

Mix well and bring to a boil 

Reduce heat and let it simmer for 1-2 minutes stirring from time to time 

Switch off the gas and transfer to a serving bowl 

Serve Yellow Pumpkin Gojju as a side dish with steamed rice or chapatis