Mathanga Vendakkai Pulinkari

Ingredientsfor 4 servings

• 500 g Pumpkin Mathanga
• 4 nos Ladies finger (Vendakkai)
• 1/4 cup Toor Dal
• 4 tsp Coriander powder
• 3 tsp Chilly powder
• 2 tsp Turmeric powder
• Tamarind pulp, to taste
• 2 tsp Coconut oil or refined oil
• 1 tsp Mustard seeds
• 2 nos Red chilly — cut into small pieces
• 2 Strips Curry leaves
• 1/4 tsp Fenugreek seeds (Uluva)
• Shallots — finely chopped (Kunjulli)
• Salt, to taste

Preparation

1. Step 1

   For preparing Mathanga Vendakkai Pulinkari, first remove the skin of pumpkin, wash well and cut into medium sized pieces. Then, wash the ladies finger and cut into medium sized pieces.

2. Step 2

   Wash the toor dal, transfer into a cooking vessel/pressure cooker and then add the pumpkin and ladies finger pieces to it. Add some water and cook this for 10-15 minutes.

3. Step 3

   Once the dal and vegetables are cooked, lower the flame and add coriander powder, chilly powder, turmeric powder and salt to taste. Let it boil for another 5 minutes without the lid.

4. Step 4

   After 5 minutes, add the tamarind juice to this mix(as per taste) and let it boil for another 5 minutes. Then remove it from the stove and keep it separate. Heat 2 tablespoons of oil in a frying pan on medium heat. Add mustard seeds, fenugreek seeds, red chillies, small onion and curry leaves. Fry till onions turn brown.

5. Step 5

   Add the fried mixture to the Mathanga Vendakkai Pulinkari and Stir everything together thoroughly.

6. Step 6

   Serve the curry with rice/upma/idly/dosa.