Gummadikaya pulusu recipe,Andhra Pumpkin curry,Bhopla,kaddu rassa bhaji

Another Andhra special recipe today - Gummadikaya pulusu recipe  .if you are a regular visitor you must be aware of my love for hyderabad and andhra food



Now for all people wondering what is this ,gummadikaya means pumpkin in english,kaddu in hindi and bhopla in marathi and stew .

Pulusu is a simple sweet, sour stew of andhra. pulusu made using gummadikaya is gummadikaya pulusu. It is served with rice and makes a comfort meal .

pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

 

Pulusu is made mostly with vegetables like potato, drumstick, pumpkin, ladyfinger, yam, bottle gourd and ridge gourd.Some folks use rice flour, methi powder or coriander powder to make the pulusu slightly thick.

This is a No garlic, no garam masala recipe .Yummy is a word which i use to describe it - A perfect healthy balance of sweet,sour and spicy



Ingredients
1 cup of cubed pumpkin pieces
2 green chili sliced
2 red chilli broken into pieces
1 medium chopped onions
1 sprig curry leaves
pinch of mustard
pinch of cumin / jeeera
pinch of fenugreek seeds / menthulu
1 tsp chana dal
1 tsp urad dal
tamarind juice as needed ( about 2-3 tbsp)
2 tsp red chili powder(adjust as per your taste)
1 tsp coriander cumin powder
grated jaggery as needed (1.5 to 2 tbsp)
salt to taste
coriander fistful chopped
Oil 2 tbsp

Method

1.soak tamarind in warm water for 15 minutes, squeeze and extract the thick juice.remove skin of pumpkin and cut into 1 inch cubes ,chop onion and slice green chillies
2.Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, and sauté for couple of minutes
3.Add onions and sprinkle salt and fry till they turn slightly pink, needs no browning of onions
4.Add the pumpkin pieces, fry on high for 2 mins.
5.Add red chili powder, turmeric and fry for a min.now cover and cook on low flame till pumpkin is slightly cooked
6.Add jaggery and  tamarind juice, mix, cover and cook on a low flame for 3 mins. this enhances the taste of the pumpkin pieces.
7.Add 1 tbsp rice flour mixed with 1/4 cup of water enough to cover the pumpkin pieces , add coriander cumin powder.
8.Cover and cook till pumpkin is fully done. cooking on a very low flame makes the pulusu tasty.
9.switch off the heat and add coriander .This goes really well with rice, ghee