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Recipe type: Curries
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
A simple fry side dish combined with yellow pumpkin and cluster beans cooked with few spices to together. This recipe is derived from the Maharashtrian cuisine
  • Goda Masala 1 Teaspoons
  • Red Chilli Powder 1 Teaspoons
  • Turmeric Powder ¼ Teaspoons
  • Hing (asafoetida) Pinch
  • Green Chillies, Chopped 2-3 Numbers
  • Cumin Seeds ½ Teaspoons
  • Mustard Seeds ½ Teaspoons
  • Oil 2 Tablespoons
  • Cluster Beans, Pre-cooked 250 Grams
  • Pumpkin, Cut Into Pieces 250 Grams
  • Salt To Taste
  • Water As Needed
  • Jaggery 1 Piece
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  • Freshly Ground Coconut Paste 1 Tablespoons
  1. Heat oil in a hot pan and when the oil get hot, add mustard seeds. When mustard seeds start crackling, add cumin seeds, chopped green chillies, and curry leaves. Reduce the flame and add hing, turmeric, red chilli powder, and goda masala. Mix the spices and then add pumpkin, cut into small pieces, and pre-cooked cluster beans and sauté the ingredients thoroughly. Add water, salt to taste. Mix and cover the pan with a lid and cook the veggies for about 10-12 mins until the pumpkin becomes soft and tender. After 10 minutes, add jaggery, freshly ground coconut paste and stir gently. Cover and simmer for few minutes. After few minutes, remove the lid and sprinkle some chopped coriander leaves and switch off the flame.
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