This is a curry / side dish I make with pumpkin and red beans (karamani / thattampayaru). Pumpkin is rich in Vitamin A and fiber, while red beans are high in protein, iron, antioxidants and fiber. Totally this curry will boast up one's immunity, reduce fat, brightens the skin and good for eyes. Just like the wise people say, 'fitness starts in kitchen', these kinds of simple foods will make us feel satisfied and healthy. So try this power packed side dish with whole wheat chapati (Indian bread) and stay happy about the diet :)
Pumpkin - 1/4 kg (250 gm)
red beans (karamani) - 1/2 cup
coconut oil - 1 tsp
mustard seeds - 1 tsp
curry leaves - 1 sprig
dry red chilly - 1
coconut (shredded) - 2 tbsp
shallot onion - 3
cumin - 1/2 tsp
dry red chilly - 3
coriander seeds - 1 tbsp
Soak the red beans overnight or for 5 hours and pressure cook till tender. (add enough water just to cover the beans.Heat the pressure cooker till one whistle, reduce the flame to low and cook for 5 minutes. Switch off. Red beans will be cooked now. We can cook it in stove top too).
Dry roast the coriander seeds, cumin, dry red chillies and grind together with shallot and coconut. Keep aside.
Rinse the pumpkin, remove the skin and seeds. (Dry roasted seeds tastes very yummy).
Cut the pumpkin into small cubes. Cook it in a vessel with 1 cup water and required salt. After the pumpkin is almost soft (in 5 minutes), add the prepared masala, cooked red beans and cook covered in low heat. As soon as the curry starts getting thick, switch off.
Now heat oil in a separate pan, put mustard. As it starts crackling, add the curry leaves, dry red chilly and pour over the curry. Mix well. Check for salt and sweetness from pumpkin. If needed add a tsp of sugar to enhance the pumpkin's flavor.
Pumpkin karamani curry is ready!
Serve as side dish with rice, roti / chapati.