Last week when i posted thattai, i thought to myself that i should post more festive recipes since Diwali is coming. The week turned out to be crazily hectic. Just having a peaceful dinner was a challenge!! I didn't want to go over a week without posting anything..and i had this recipe in the draft for too long...
I had this argument with a colleague couple of years ago that pumpkin was a vegetable. He didn't give up till the end. I just thought he was too argumentative. When Madhuram announced AFAM Pumpkin, i was puzzled that she picked pumpkin as a fruit and i thought that her posts are so informative so she can't be wrong. Then i did a search on pumpkin and found that it is a fruit and can be classified as a vegetable too :-) Here's an interesting link for it : http://vegetablegardens.suite101.com/article.cfm/fruit_or_vegetable_. This only reminds me that i sucked in botony when i was in school ;-)
Pumpkin is something that i've used only in Sambar. I don't like it prepared any other way. I think the first pumpkin pie that i had, had this adverse effect on me. I hated the taste of pumpkin in it so much. I also had pumpkin curry in a restaurent which was quite bad too. All these things put together, i decided that pumpkin is fit to be used only in Sambar until i tried this pumpkin erissery. I was really surprised that the whole family (including my toddler) liked it. When Madhuram announced AFAM-Pumpkin, i wanted to try something new and gave it a shot and was pleased with the result. The only problem i had was i overcooked the pumpkins and they got all mashed. Taste is what matters, right? ;-)
Here is the recipe :
Pumpkin - 3 cups
Black eyed beans - 1.5 cups
Coconut - 2 spoons
Red chillies - 4
Cumin seeds - 1 spoon
Mustard seeds, urad daal, hing and curry leaves for seasoning
Cilantro for garnishing
Grind the redchillies, coconut and cuminseeds with little water and keep aside.
Pressure cook the black eyed beans and keep aside.
Steam the chopped pumpkins till they are a bit soft.Combine them with the ground paste and cook it for another 5, 6 minutes or till the raw smell goes. Season with mustard seeds, urad daal, hing and curry leaves. Garnish with cilantro.
Tastes good with Rice and Rotis.
I am sending this to AFAM : Pumpkin