Many have not really heard of this combination, but trust me it’s going to give such a kick to your tastebuds! ofcourse you have to be a lover for change and let your palate welcome a new flavour 🙂 This is an authentic rajasthani dish, I being a native of Rajasthan have always relished it and it goes best with makka ki roti (Maize Flour Flat bread) loaded with desi ghee. This comes from the treasures of my Dadi Maa’s recipes. I can only imagine the happiness she would have got seeing me try this, how i wished she lived for many more years, but she resides in my heart and my memories! 🙂
So coming to the recipe, let me share with you all this old yet gold curry that’s a hit with my family!!
Dried Cluster Beans (sukhi gavar phali) 1 cup
fresh pumpkin 200-250 gms
garlic 6-7 cloves
oil 3-4 tbsp
cumin seeds 1/2 tsp
asafoetida (hing) a pinch
red chilli powder 2 tsp (adjust as per taste; however originally it is spicy)
turmeric powder 1/2 tsp
salt to taste
corriander powder 1 tsp
fresh corriander leaves (washed and chopped)
Wash the dried cluster beans and chopped pumpkin (cut into random cubes) and with just about 2 cups of water boil it. Pressure cook for 2-3 whistles. Let the pressure cooker cool, now open and churn the veggies with a hand blender.
Now take a wok, heat oil and let the cumin seeds splutter, add a pinch of asafoetida and minced garlic. Add to this a mix of all the spices (red chilli powder, turmeric powder, corriander powder, salt) with just little water and let the tempering cook. As the sides leave the oil, add the churned mix and cook for another 5-10 minutes. Garnish with corriander leaves.
Best enjoyed with Makka ki Roti with generous amount of ghee topped on and if you may like add a little jaggery to your plate for you might wanna change the flavour, spicy to sweet 🙂
Do try and let me know the reviews! Awaiting your feedback 🙂
thank you for stopping by!