The European traders to the west coast came with their own cuisine. Which blended with the coastal cuisine to create its own unique flavours. One such creation is the ‘stew’ that came with probably the Portuguese. The Kerala cuisine serves the potato stew with the appam and idiyappam.
Up north the Mangalorean cuisine has a modification of this. Which is an all time favorite. If I do not find ‘Budhikumbhala’ that is grey pumpkin, I use bottle gourd. There are times I use any gourd available.
Makes: 4 servings.
3 cups grey pumpkin
¾ cup chapparada avare. soaked overnight.
2 onions sliced length wise.
1 tbsp. grated ginger
2-3 green chillies slit length wise
Besoppu or curry leaves one spring
1 ½ cup thin coconut milk
1 cup thick coconut milk
1 tbsp. coconut oil.
2 tsp. Jeera seeds
Salt to taste.
In a pressure cooker pour 1tbsp. of coconut oil.
When oil warms add the jeera.
Now add the onions and grated ginger, saute for minute.
Add slit green chillies, and besoppu
To this add the
rajma saute for a minute, add the pumpkin.
Now add the think coconut milk and salt.
Pressure cook as per the requirement of your cooker.
Add the thick coconut milk just before serving.
My family loves this rice vermicelli, idiyappam or even rice. However it goes well with toasted bread and puri too.
If extracting coconut milk is an issue then Dabur Hommade coconut milk works equally good.