Ingredients
Red Pumpkin - 1/4kg, cleaned(Remove the outer skin and seeds)
Coconut - 1/2portion, grated
Curd- 4large tbsp
Green Chillies -2-3
Turmeric powder - 1tsp
Red chilli powder- 1tsp
Coconut Oil - 1tbsp
Salt to taste
For tempering - Mustard Seeds, Methi seeds, curry leaves, whole dry red chillies
Cut red pumpkin into thin square pieces and cook in a pan with water, turmeric powder, red chilli powder and salt. Cover and cook for about 5-8mins till the pumpkin is soft.Grind coconut, green chillies and curd. Add to the pumpkin and cook for another 5mins.For the tempering - Heat coconut oil; add mustard & methi seeds, curry leaves and dry red chillies. Add this to the coconut and pumkin mixture... Mathanga pachadi is ready ...simple aint it? :)
Kovakya UperiIvy gourd or kovakya has been classified as a medicinal herb in traditional Thai and ayurvedic medicine and is used extensively in Indian cooking. Mallu sabzi's can be made with almost any vegetable and is a healthy way of eating your veggies as its low on oil and has almost no masalas. More on that later..onto the Kovakya uperi..
IngredientsKovakya - about 1/4kg for 2people, Onion- 1small, chopped finely(optional), Green chillies - 2-3slitTurmeric Powder - 1tsp, Salt to taste, mustard Seeds - 1tspcurry leaves, Coconut oil - 1tbsp
Wash and clean the kovakya. You can cut them into roundlets or slit them across to have long pieces.Heat oil in a pan, add mustard seeds. Once they start spluttering, add curry leaves, onion and green chillies. Stir for about 2minsAdd the kovakya, haldi and salt. Cover and cook for about 8-10mins till done. Add some water if required to avoid the kovakya rom sticking to the bottom of the pan.
