Gummadi kaya pulusu

An Andhra Speciality

• 1 small butter nut squash / diced
• 2 tomatoes
• 1 drumstick cut into 4 inch pieces
• 4 Green chilies slit length wise.
• 1 lemon size Tamarind (microwave in 1/2 cup water for 30 sec)
• 1 tbsp of jaggery (adjust according to your taste)
• Dried Red chilies
• 1 spring of Curry leaves
• Hand full of Coriander leaves (finely chopped)
• 1 tsp each of mustard seeds, Jeera/Cumin seeds
•  Jaggery – 1 cup (grated/powdered)
• ¼ tsp Turmeric powder
• 1 tsp Chili powder
• Salt to taste
• 2 tbsp Oil

Directions-

1.    In a pressure cooker, heat 1 tbsp of oil and add mustard seeds, when they crack, add cumin,  dry red chilies, turmeric and curry leaves.

2.    Add green chilies and sauté

3.    Add the pumpkin / butternut squash cubes and sauté them for a min. Add salt and chili powder, mix well and cover the pan with lid for a min.

4.    In the mean time, extract the tamarind juice and set it aside.

5.    Open the lid, mix all of them together, add the tamarind juice and 2 cups of water (adjust the water depending to how thick or thin you want your stew). mix well and close the lid with the whistle. Let it cook for 2 whistles.

6.    Let all the pressure cools down. Open the lid, stir it once and adjust the taste.

7.    Add powdered jaggery and bring to boil. Allow it to cook for about 2 mts with lid covered till the stew turns a little thick. Keep stirring in between.

8.    Garnish with coriander and serve hot with rice and a dash of ghee. Tastes heavenly with mudda pappu and papads/vadiyalu.

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