This dish is a part of GSB Konkani cuisine. This combination of sugarcane and pumpkin is mostly prepared in temples of Dakshin Kannada district, during the car festival.
Ingredients
2 cups yellow pumpkin cut into cubes
1/2 cup sugar cane pieces (remove the skin and cut into pieces)
2 tsp oil
1 tsp mustard
2 sprigs of curry leaves
1/4 tsp Hing/ Asafoetida powder
2 slit green chillies
1 red chilli cut into bits
2-3 tbsp fresh coconut gratings
Salt to taste
Jaggery to taste
Procedure
Wash pumpkin cubes and sugarcane pieces
Cook sugarcane pieces with little water and salt in the cooker for 2-3 whistles, as it takes a lot of time to cook
Heat oil, add mustard. Once the mustard crackles, add curry leaves, green chillies, red chilli bits and hing.
Saute for a second, add pumpkin cubes, boiled sugarcane pieces, salt and jaggery
Add 1/2 cup water and cook with lid covered.
Once it is done garnish with coconut gratings, mix well and turn off the flame.
Serve hot with rice and dal.
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