Contrary to popular belief the konkani cuisine has a wide range of vegetarian dishes. The amazing permutations and combinations they create are delicious and healthy. Using a few basic tempering and ground masala, they create a wonderous feast. Here I have taken the common and delicious Mooga Ghashi ( coconut based sprounted mung beans curry) , chopped up a cute looking Disco pumpkin ( a fist size little pumpkin) and the result was just yumm.
Ingredients
1 cup medium sized pieces of pumpkin
2 cups washed sprouted moong beans
1/4 cup fresh coconut
4 dry red chillies ( adjust according to taste, for a milder flavour use kashmiri chillies)
1 tsp corriander seeds
4-5 cloves garlic peeled but kept whole
Salt to taste
2 tsp Oil for tempering
4-5 curry leaves
1/4 tsp mustard seeds
In a vessel heat 1 tsp oil. Add mustard seeds and when the splutter, add curry leaves. Add in the pumpkin pieces and moong beans. Add 1 cup water add salt, cover and cook till the pumpkin is just about cooked.vdo not let the pumpkin get mushy. Grind together chillies, corriander, coconut , till its a fine paste. Add to the vegetables and cook over a low flame for 5 mins. Adjust the gravy consistency and salt accordingly.
Heat oil in a heavy bottommed vessel . Fry the garlic and pour over the gravy.
Ingredients
1 cup medium sized pieces of pumpkin
2 cups washed sprouted moong beans
1/4 cup fresh coconut
4 dry red chillies ( adjust according to taste, for a milder flavour use kashmiri chillies)
1 tsp corriander seeds
4-5 cloves garlic peeled but kept whole
Salt to taste
2 tsp Oil for tempering
4-5 curry leaves
1/4 tsp mustard seeds
In a vessel heat 1 tsp oil. Add mustard seeds and when the splutter, add curry leaves. Add in the pumpkin pieces and moong beans. Add 1 cup water add salt, cover and cook till the pumpkin is just about cooked.vdo not let the pumpkin get mushy. Grind together chillies, corriander, coconut , till its a fine paste. Add to the vegetables and cook over a low flame for 5 mins. Adjust the gravy consistency and salt accordingly.
Heat oil in a heavy bottommed vessel . Fry the garlic and pour over the gravy.
