Sihi kumbalakayi kayi sasive gojju

Ingredients 

Sihi   kumbalakayi ( sweet yellow  pumpkin  pieces) cut into cubes—2 cups

Grated coconut—1 cup 

Green chillies—2 

Mustard seeds (sasive)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Jaggery ( Bella //gud ) small piece or 1 tablespoon 

Tamarind soaked in water ( hunase hannu)—small lemon size 

Curry leaves—few 

Salt to taste 

 for seasoning (oggarane)

Oil—1 tablespoon 

Mustard seeds( sasive)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Method 

Grind grated coconut,green chillies,mustard seeds (sasive),asafoetida,soaked tamarind in a mixer jar to a smooth paste adding required amount of water .

Heat oil in a kadai or pan on medium flame,once hot enough add mustard seeds,jeera,karibevu and sauté for a while.

When it stops spluttering add chopped and washed kumbalakayi pieces and arisina and stir well.

Add 1/2 cup of  water ,cover with a lid and cook on medium flame.

Once kumbalakayi pieces are cooked,add salt and jaggery powder,mix well.

Now finally add ground paste and mix and boil for few minutes.

Now gojju is ready to serve.

Serve with rice.rotti,chapattis.

It’s a traditional malnaadu recipe...