1/2 cup kumbalanga/ ash gourd, cut into cubes
1/2 cup pumpkin, cut into cubes
1 raw banana, cut into cubes
3 green chillies
1 drumstick, chopped
small lemon sized tamarind
3/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp pepper powder
1/2 tbsp jaggery powder
1/2 cup grated coconut
1/2 tsp rice
1/2 tsp fenugreek seeds
3/4 cup yogurt / curd
2 sprig curry leaves
salt to taste
1/2 tsp mustard seeds
1 dry red chilli
a pinch of fenugreek powder
1 tbsp ghee / coconut oil


  1. Peel and cut pumpkin, ashgourd and raw plantain into cubes.
  2. Add small lemon sized tamarind in 1 cup of water, extract its juice and keep it aside.
  3. In a thick bottomed pan/ kalchatti, add cubed vegetables, 2 green chillies and curry leaves.
  4. Add the tamarind water, turmeric powder, chilli powder and pepper powder. Mix well and add more water and cook. When it boils well, cook covered till soft.
  5. In the mean time, dry roast rice and fenugreek seeds.
  6. Grind well grated coconut, 1 green chilli, roasted rice and fenugreek seeds adding little water to a smooth paste.
  7. When vegetables are cooked, add drumstick and salt. Adjust the water and cook covered till done.
  8. Then add the ground paste and mix well. Add jaggery powder, mix well and boil for few minutes at medium flame, stirring occasionally.
  9. In a bowl, add thick yogurt and little water and whisk well. Add this to the kalan and mix well. Switch off the flame.
  10. Heat ghee / coconut oil in a pan and splutter mustard seeds.
  11. Add dry red chillies and curry leaves and fry for a minute. Add a pinch of fenugreek powder and mix.
  12. Pour this over the curry and cover with a lid for 5 minutes…

Recipe Source: Mahimas Cooking Class

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