Most of us must have been fussy eaters during our school and college days. I was one of a kind a museum piece;) I was a fussy eater plus a very poor eater also. I never ever bothered to taste and relish the authentic delicacies that my Amma used to prepare, on the contrary I used to live on bread-jam and biscuits. It’s only after getting married and moving away from my parents did I realise the value of the authentic food and crave to have Amma’s home made dishes. Nevertheless, she’s a darling and keeps me updated with all her recipes as she’s just a call away :)Today’s recipes are:
Red Pumpkin Kattu
Capsicum and Potato Masala/ Sukke
Pumpkin Bajji/ Kattu
Ingredients:
¼ kg Pumpkin- washed, peeled, cubed, cooked
1 small bowl of grated coconut
2-3 Red chillies- Roasted
A small piece of tamarind
1 tsp oil
Salt to taste
Method:
Grind the grated coconut, roasted red chillies, tamarind into a fine masala paste using little water.
Next add the cooked pumpkin cubes to the masala and grind together to make a blended paste of the coconut masala and pumpkin.
Empty the pumpkin –coconut paste into a vessel. Add salt, and mix well.
In a tempering pan heat a teaspoon of oil, add mustard seeds, when it begins to pop add curry leaves leave it for a few seconds and take it off the flame and pour it over the pumpkin-coconut paste and mix well.
The Red pumpkin bajji/kattu is ready to be served with rice or roti
Capsicum and Potato Sukke/Dry Sabzi
Ingredients
1 large Capsicum, deseeded and chopped into bite sized piceces
2-3 Medium potatoes, washed, peeled, cubed
1 tsp Mustard seeds
1 Sprig curry leaves
Salt to taste
1 tsp oil
For The Masala:
1 small bowl grated coconut
A small piece of tamarind
2 red chillies
¼ tsp turmeric powder
1 tsp Urad dal
1 tsp Coriander seeds
Method:
Pressure cook the capsicum and potatoes and set it aside.
Heat a little oil and roast the red chillies, urad dal, coriander seeds. Take it off the flame and let it cool.
Coarsely grind the coconut, tamarind, red chillies, urad dal, coriander seeds, and turmeric powder with a little water.
In a wide mouthed vessel mix the masala and the cooked vegetables add little water, sugar, salt and give it a nice stir.
Cook it on medium flame and bring it to a boil, once it comes to a boil switch the flame off and temper it mustard and curry leaves.
Mix it well and the Capsicum and potato sabzi/ sukke is ready to be served.
