Pumpkin Coconut Curry

1. Chop Pumpkin into medium size pieces. They get mushy if small.

2. Add them in pressure cooker, add water upto the level of pumpkin pieces, add some salt and cook for 2 whistles. I kept for 3, so they got too mushy.

3. In a non stick pan, add oil, mustard, cumin seeds, 2 dry red chillies, fistful of pumpkin pieces(optional). Keep a lid immediately to avoid pumpkin seeds splattering. Now carefully add 1 medium onion chopped, 2 green chillies chopped (dont add more chillies as this chrry should be milder) , curry leaves, tiny pinch of hing, turmeric and mix well. Now add the boiled pumpkin pieces along with the water. 

4. Now make a fine paste with 4 tbsp yogurt, 4 tbsp freshly grated coconut, 1 tsp cumin seeds.

5. Add this paste to the curry, and adjust salt, you can add 1-2 tsp sugar to balance the taste.

6. Garnish with Coriander leaves and serve with any roti or rice. We had it with Akki Roti and it was very yummy.

Akki Roti with Dill and Val beans

Chop one bunch dill leaves finely, add 1 big onion finely chopped, boil one cup of val beans with some salt and add to the mixture.

Now add 4 green chillies finely chopped, half cup freshly grated coconut, 1 tbsp cumin seeds, 1 tbsp black sesame seeds, salt, 3 cups rice flour, add boiling water and mix like soft dough which is of spreadable consistency. Add one tbsp oil on top , cover with lid and leave it for 5 min.

Now take a Silica sheet, apply oil lightly , and apply oil to your hand as well and spread it thinly. 

Now heat a tawa, apply little oil, then flip the roti on it, cover with lid and cook, now apply oil on the top too and flip and cook on other side too. Serve with onion, tomato curry or any chutney.