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This is an extremely simple dish with lovely flavours. My mom has taught me this dish.This can be replicated with carrots too. Only the seasoning will be devoid of fenugreek seeds in case of carrot raita.
Ingredients : 150-200 gm red pumpkin washed & roughly chopped ( I keep the skin on if it is clean ) , 1 green chilli ( optional ) , 1/ 2 cup yoghurt, 1red byadgi mirchi broken into bits, 4-6 fenugreek seeds ( methi dana ), 10-15 curry leaves, 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1/4 tsp hing, 1/4 tsp haldi, 2 tsp oil, salt to taste.
Method :Pressure cook the chopped pumpkin pieces with green chilli in pressure cooker.Keep aplate which covers the rice vessel in pressure cooker. Keep the washed & chopped pumpkin pieces in the plate along with the washed green chilli. Pressure cook rice.
After the cooking is over, put off gas. Let the cooker cool.Open the cooker. Pumpkin & green chilli would be cooked.
In a bowl, take the pumpkin & green chilli. Mash with hands or with spoon or ladle.Add salt.Mix with the mashed pumpkin & green chilli. Keep aside.
Beat the yogurt to form a smooth paste in another bowl.Keep aside.
Prepare the seasoning. Heat oil in a kadhai.Add methi seeds followed by cumin seeds. Add curry leaves & byadgi mirchi pieces. Put off gas.Add hing & haldi to the kadhai.Keep aside
Mix the beaten yoghurt with the mashed pumpkin- green chilli mix. Pour the seasoning over the pumpkin yoghurt mix. Mix seasoning nicely with pumpkin dahi mix .Serve with rotis, rice or pulao or khichdi !
The raita looks so much like a dip ,perhaps like a thick gravy .This dip can work with dal wadas or even crackers.I love the simple flavours of this dip.I am sure you will love it too !
Ingredients : 150-200 gm red pumpkin washed & roughly chopped ( I keep the skin on if it is clean ) , 1 green chilli ( optional ) , 1/ 2 cup yoghurt, 1red byadgi mirchi broken into bits, 4-6 fenugreek seeds ( methi dana ), 10-15 curry leaves, 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1/4 tsp hing, 1/4 tsp haldi, 2 tsp oil, salt to taste.
Method :Pressure cook the chopped pumpkin pieces with green chilli in pressure cooker.Keep aplate which covers the rice vessel in pressure cooker. Keep the washed & chopped pumpkin pieces in the plate along with the washed green chilli. Pressure cook rice.
After the cooking is over, put off gas. Let the cooker cool.Open the cooker. Pumpkin & green chilli would be cooked.
In a bowl, take the pumpkin & green chilli. Mash with hands or with spoon or ladle.Add salt.Mix with the mashed pumpkin & green chilli. Keep aside.
Beat the yogurt to form a smooth paste in another bowl.Keep aside.
Prepare the seasoning. Heat oil in a kadhai.Add methi seeds followed by cumin seeds. Add curry leaves & byadgi mirchi pieces. Put off gas.Add hing & haldi to the kadhai.Keep aside
Mix the beaten yoghurt with the mashed pumpkin- green chilli mix. Pour the seasoning over the pumpkin yoghurt mix. Mix seasoning nicely with pumpkin dahi mix .Serve with rotis, rice or pulao or khichdi !
The raita looks so much like a dip ,perhaps like a thick gravy .This dip can work with dal wadas or even crackers.I love the simple flavours of this dip.I am sure you will love it too !
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