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SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

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Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with chapati or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.

 Preparation time:20min, Cooking time:30min, Serves:4-5 

   INGREDIENTS:
SI NO
CONTENTS
QUANTITY
1
Red PUMPKIN
200 GMS
2
LILVA BEANS
1 CUP
3
RED CHILLIES (Byadagi)
10-12
4
CORIANDER SEEDS
2 TBSP
5
URAD DAL
2 TBSP
6
PEPPER CORNS
10
7
CUMIN SEEDS
1 TSP
8
METHI SEEDS
1 TSP
9
DRY COCONUT
1/4 CUP
10
CINNAMON STICK
2-3
11
ASAFOETIDA
1/8 TSP
12
CURRY LEAVES
FEW
13
MUSTARDS SEEDS
1 TSP
14
OIL
2 TSP
15
TAMARIND JUICE
2 TBSP
16
JAGGERY
2 TSP
17
SALT
TO TASTE

METHOD:

1.Cook pumpkin and lilva beans together in a medium pot for 15 min and keep  it aside. 

2.Dry roast all coriander seeds, urad dal, red chillies, peppercorns and cinnamon, fenugreek seeds, cumin seeds and dry coconut separately on medium heat.

3. Grind, all the roasted ingredients into fine powder.


4.Add spices,tamarind juice, jaggery and salt into lilva beans and mix. Simmer for 5 min till the curry blends well,Stirring occasionally.

 


TIPS:

·     Increase or decrease the quantity of red chillies according to your taste and     requirements.

·    Jaggery and tamarind are must for this recipe.
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