Sunday, 10 May 2015

Dudhya upkari-Yellow Pumpkin Sauteed With Spices And Laced With Fresh Coconut

This is a simplest and easiest of typical Konkani(amchi) side dishes that goes as an accompaniment with rice and daal.Seasoning may be varied including cumin(jeera)and skipping asafoetida(hing).But i have used asafoetida as i love its aroma and flavour.

Dudhi ,Cubed   
(yellow pumpkin)                   2cups
Fresh grated coconut            2tbsp
Jaggery powder                      1-2tsp
Salt                                               to taste.
Turmeric powder                   a pinch
Asafoetida                                2 pinches

For tempering:
Oil                                                2tsp
Mustard seeds                        1/2tsp
Split black gram
(urad daal)                             1/2tsp
Red chilli or
 Green chilli                            1
Curry leaves                          3-4

  • Heat oil in a kadai/pan
  • Toss in the mustard seeds followed by urad daal,lightly brown it.
  • Add the chilli(slit/broken)curry leaves,then the pumpkin pieces and stir on high heat for a minute.
  • Add the turmeric powder,salt,jaggery and asafoetida.
  • Add 1/4-1/2 cup of water and bring to boil,then cook covered on low flame for 5 minutes.
  • Add the fresh coconut and some more water only if the chunks are still raw.
  • cover and cook till the pumpkin are tender and done.
  • Serve along with rice or rotis.
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