Pumpkin lobia recipe

       PUMPKIN LOBIA /LAL CHOWLI / KARAMANI IN SOUTHINDIAN STYLE RECIPE

INGREDIENTS

• Yellow pumpkin – 250gms [or more]
• Red lobia / lal chowli -1 cup
• Shallots chopped – 5
• Garlic chopped – 2 cloves [optional]
• Mustard seeds – 1/2 tsp
• Curry leaves – 1 sprig
• Dry red chilli broken into two- 1
• Freshly grated coconut – 2 or 3 tbsp
• Coriander pwdr or  sambar powder – 1tsp
• Chilli pwdr -1 tsp [as per taste]
• Turmeric pwdr – 1/2 tsp
• Asafeotida – 1/4 tsp
• Salt as per taste
• Oil – ½ tbsp

PREPARATION

1. Soak lobia for overnight or minimum 6 hrs and pressure cook with little salt  till it is done. [may be 2 OR 3
2. whistles]
3. Peel and Cut the pumpkin in big cubes and cook it with little salt .
4. Crush the chopped shallots and garlic as shown in pic.

METHOD

Heat oi in a pan take oil.

Add mustard seeds and let it crackle.

Add curry leaves and red chilli .

Add the crushed shallots and garlic and fry till golden brown.

Add grated coconut and fry till coconut turns light brown.

Add the chilli pwdr + turmeric pwdr + asafoetida + coriander pwder.

Fry till raw smell leaves .

Add the cooked lobia and pumpkin.

Mix well and adjust salt [ remember you have added little salt while cooking lobia and pumpkin]

Add water as per the consistency you want.

Serve hot with rice and papad [south indian papad] or just have  a bowl of it like that.

NOTE

1. You can give a little variation by roasting 2 tbsp coconut + 1 tbsp coriander seed + 3 whole red chilli + 1 tsp cumin seeds and grinding it .
2. You can adjust the quantity of lobia and pumpkin.
3. I have overcooked both so that it becomes easy for me to feed the kids by mixing it with rice.
4. Garlic is optional.
5. If you don’t have shallots add onion.
6. Coconut oil gives more flavour can add 1 tsp coconut oil and 1 tsp regular oil.
7. Be careful while adding the masala pwdrs , keep the flame on low.
8. Always while adding water to any gravy ,add hot water.

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