Kumbalanga, Mathanga and Vendakka Pulincurry

Ingredients:

1 1/2 cup pumpkin / mathanga, peeled and cut into pieces

1 1/2 cup ash gourd / kumbalanga, peeled and cut into pieces

5 okra / vendakka, cut into pieces

lemon sized tamarind

1/2-3/4 cup grated coconut

3/4 tbsp kashmiri chilli powder

1/2 tbsp coriander powder

1/2 tsp turmeric powder

2 tsp rice

2 tsp urad dal

salt to taste

1 tsp jaggery powder

1/4 tsp fenugreek powder

1/4 tsp asafoetida

1/2 tsp mustard seeds

3-4 shallots, sliced

3 dry red chillies

1 sprig curry leaves

2 tbsp coconut oil

Preparation:

1. Soak the tamarind in 1 cup of water, extract its juice and keep it aside.
2. In a pan, dry roast 2 tsp rice and urad dal. Add grated coconut into this and roast till light brown.
3. Then add kashmiri chilli powder and coriander powder and roast at low flame.
4. Remove from the flame and allow to cool and then grind to a smooth paste adding little water and keep it aside.
5. Heat 1 tbsp coconut oil in a pan and add chopped okra and saute for 3-4 minutes and keep it aside.
6. Boil 4 cups of water in a claypot / kalchatti and add turmeric powder, chopped pumpkin and ash gourd and boil well.
7. Add tamarind water, salt and okra into this and cook well till the vegetables are soft and cooked.
8. Then add ground paste and mix well.
9. Adjust the salt and boil well adding jaggery powder, fenugreek powder and asafoetida.
10. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds.
11. Add sliced shallots, dry red chillies and curry leaves and fry till golden.
12. Add this to the curry and mix well. Serve with rice....