Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 

I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little

Method : 

1. Take a big bowl and add cooked pumpkin pieces.

2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.

5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 

ಉಡುಪಿ ರುಚಿಯ ರುಚಿಕರ ಹಾಗೂ ಆರೋಗ್ಯಕರ ಪಡವಲ ಕಾಯಿ ತಿರುಳಿನ ಸಾಸಿವೆ./ Snake gourd pulp & Mustard seeds Curry

We from Udupi will make use of the vegetable completely and here is a recipe of Snake gourd pulp mustard based curd curry. This curry is tasty and healthy.

Do try and enjoy this curry.

Snake gourd is full of fibers and rich in antioxidant, vitamins and minerals.

It is always use Indian vegetables which are fiber rich and helps you to stay healthy.

Let us see the recipe Now : 

Note : Use only tender Pulp. 

Things Needed : 

To Cook :

Snake Gourd Pulp : 1 small cup (1 Snake gourd pulp).

Green chilly : 1 

To grind :

Coconut : 1 Cup. (2 to 3 Tbs).

Mustard seeds : 1/4 Tsp

Ingh : A pinch 

To Add : 

Salt : As required 

Curd : 1 Small Cup.

Seasoning : Done in Coconut Oil

Coconut Oil : 1 Tsp

Mustard seeds : 1/2 Tsp

Ingh : A pinch 

Curry leaves : 4 to 5 leaves.

Method :

1. Wash and cut snake gourd. Take out the soft pulp from it and put it in a small bowl.

2. Add 1 green chilly and very little water and pressure cook.

3. Let it cool.

4. Grate coconut and grind it with 1./4 tsp of mustard and cooked pulp with green chilly.

5.Use very little water to grind. Take out from the mixi jar and put it to a serving bowl.

6. Add salt and 1 cup of curd. Mix it well.

7. Add the seasoning done in coconut oil. It taste yummy when you season with coconut oil.

Note :

Do not use the hard seeds or red turn seeds to make this curry.

Use only tender pulp and soft and yet to turn as seeds.

Use of more green chilly is optional.

Use of more mustard (to grind) makes the curry bitter.

Use of any cooking oil for seasoning is optional. But use of coconut oil is much better.

Use of pressure cooker to cook the pulp is optional. You can cook in a pan too.

Time : 15 Minutes.

Serves : 2 to 3. (Should be served in the beginning of the lunch and in small quantity.

ಹೀರೆಕಾಯಿ - ಹುರುಳಿ ಚಟ್ನಿ./ Ridge Gourd - Horse Gram Chutney

ರುಚಿಯಾದ ತುಂಬಿದ ಬದನೆ ಪಲ್ಯ Stuffed brinjal

Green Tomato - Ridge Gourd Gojju/Curry

 Ridge gourd and green tomato curry is one of the yummy curry that goes well with all the main dishes. We had some green tomatoes in our terrace garden. So thought of preparing this curry.

I have used raw tomatoes, ridge gourd, green chilly, home made sambar powder. / Curry powder.

Its simple, its easy, quick, healthy and fits all age group. 

I like to prepare simple and easy food and is good for people who are busy and wants to complete their cooking business in quick, healthy and simple way. 

Things Needed : 

To Cook :

Ridge gourd : 1

Raw tomatoes : 4 to 5 

To Add :

Sambar powder/Spice powder : 1 Table spoon. (I used home prepared Sambar Powder).

Salt : As required

Green chilly : 2

Turmeric Powder : A pinch

Jaggery : 1 Tablespoon

Lemon extract : 1 Tablespoon

To Season : 

Mustard seeds : 1/2 Tsp

Jeera/ Cumin Seeds : 1/2 Tsp

Methi seeds : 2 to 3

Oil : 1 Tbs

Curry leaves : 5 to 6

Method :

1. Wash and cut tomatoes and remove the outer layer of Ridge gourd and cut into small pieces.

2. Keep a pan on the fire and add a tablespoon of oil. Add mustard seeds, jeera/cumin seeds, methi/fenugrik seeds. Add asafoetida and curry leaves once mustard seeds splutter. 

3. Add cut tomatoes and fry nicely.

4. Add Ridge gourd pieces and stir for a while. 

5. Add 2 cups of water and turmeric powder. Cook this for 4 to 5 minutes. (Till soft). Add 2 slit green chilly. (Wash it before adding).

6. Add Sambar powder, salt and jaggery.  Cook for 2 to 3 minutes. 

7. Add lemon extract, mix it and shift it to a serving dish. Green tomatoes - Ridge gourd gojju is ready to serve.

Note : 

Fry tomatoes nicely and then add ridge gourd pieces. Adding any brand sambar powder is optional. I have used Home made sambar powder. No onion or no garlic is used in this curry. Adding onion or garlic is optional. Adding more chilly is optional. Adding little ghee just before adding makes the gojju more tasty. 

Time : 20 Minutes.

Serves : 3 to 4.

Home made Sambar Powder:

Dry fry 4 to 5 methi seeds, 4 tablespoons of coriander seeds, 1/4 tsp jeera in a low flame and add a pinch of asafoetida at the end. Put off the fire and let the roasted spices cool. Dry grind and take it out to use.