A traditional coconut-based vegetarian dish of the Goan Hindu Community cooked with pumpkin and chana dal that has disappeared and unknown to many. The preparation is similar to Moongache Ghati (Sprouted Moong Curry) without using onion and garlic. Delicious, the gravy is mildly spiced balanced with a hint of tamarind and jaggery. Savoured with rice, puris or chapatis.
Pumpkin is delicious, loaded with nutrients and versatile. Choose a pumpkin that is small, heavy, firm with no spots or bruises. The colour of the outer skin should be consistent throughout. Ensure that the pumpkin has a dark green stem of at least one inch attached to it.
A superfood, pumpkin is rich in antioxidants, packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more pumpkin.
Pumpkin is delicious, loaded with nutrients and versatile. Choose a pumpkin that is small, heavy, firm with no spots or bruises. The colour of the outer skin should be consistent throughout. Ensure that the pumpkin has a dark green stem of at least one inch attached to it.
A superfood, pumpkin is rich in antioxidants, packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more pumpkin.
Dudhyache Ghati (Pumpkin Curry)
(Serves 6)
Spice Paste
Ingredients:
1/2 cup fresh grated coconut
4 long green chillies
1 teaspoon tamarind
1 tablespoon white rice
1/2 teaspoon turmeric powder
Lightly dry roast only the following ingredients:
1 tablespoon coriander seeds
1/4 teaspoon cumin seeds
10 whole black peppercorns
5 cloves
1 cinnamon stick (1.5-inch)
2 petals of star anise
Method:
Grind the roasted ingredients with coconut, green chillies, rice, turmeric powder and tamarind with some water to a paste. Set aside.
Gravy
Ingredients:
400 grams pumpkin (weight without the skin and seeds)
1/4 cup chana dal
2 green chillies (slit)
1 tablespoon sugarcane jaggery
salt
Method:
Wash and soak chana dal for an hour in warm water. Drain out the water and cook chana dal with 1 cup water until done with a bite.
In a pan, add the chopped pumpkin pieces, ground spice paste, chana dal with any balance water, green chillies, jaggery and salt. Adjust consistency of gravy with some water, not too much.
Cover pan with a lid slightly ajar and cook until pumpkin is done. Remove from heat.
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
1/8 teaspoon hing (asafoetida)
2 tablespoons coconut oil
Method:
Temper the three ingredients in oil and add to the above gravy.
Serve hot.
Note:
(Serves 6)
Spice Paste
Ingredients:
1/2 cup fresh grated coconut
4 long green chillies
1 teaspoon tamarind
1 tablespoon white rice
1/2 teaspoon turmeric powder
Lightly dry roast only the following ingredients:
1 tablespoon coriander seeds
1/4 teaspoon cumin seeds
10 whole black peppercorns
5 cloves
1 cinnamon stick (1.5-inch)
2 petals of star anise
Method:
Grind the roasted ingredients with coconut, green chillies, rice, turmeric powder and tamarind with some water to a paste. Set aside.
Gravy
Ingredients:
400 grams pumpkin (weight without the skin and seeds)
1/4 cup chana dal
2 green chillies (slit)
1 tablespoon sugarcane jaggery
salt
Method:
Wash and soak chana dal for an hour in warm water. Drain out the water and cook chana dal with 1 cup water until done with a bite.
In a pan, add the chopped pumpkin pieces, ground spice paste, chana dal with any balance water, green chillies, jaggery and salt. Adjust consistency of gravy with some water, not too much.
Cover pan with a lid slightly ajar and cook until pumpkin is done. Remove from heat.
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
1/8 teaspoon hing (asafoetida)
2 tablespoons coconut oil
Method:
Temper the three ingredients in oil and add to the above gravy.
Serve hot.
Note:
- Addition of rice prevents the gravy from curdling.
