Sihi kumbalakayi palya ( yellow pumpkin ) cheeni kai

Ingredients

Sihi kumbalakayi —one small

Coconut grated—1/2 cup

Green chillies—2 to 3

Curry leaves ( karibevu //kadipatta)—few

Coriander leaves chopped ( kothambari soppu)—1 tablespoon

Salt to taste

Sugar or jaggery powder ( Bella ) —1 teaspoon

Oil—3 tablespoon

Mustard seeds ( sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1/2 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Asafoetida (hing//ingu)—1/4 teaspoon

Wash peel and chop pumpkin into small cubes.

Heat oil in a pan or kadai,once hot enough add mustard seeds and jeerige ,once they stop spluttering add both the dhals and sauté on medium flame.

Now add curry leaves and chopped green chillies,asafoetida.

When they are done add chopped pumpkin pieces.

Keep stirring.

Add 1/4 cup of water ,salt and sugar mix well.

Let it cook on medium flame ,cover with a lid.

Keep stirring in between.

Cook until soft under medium flame.

Once done add grated coconut and coriander leaves and mix well.

Switch off the stove and serve with chappathis or hot cooked rice .