Chinikayi Palya

Ingredients:
1/4 Sweet Pumpkin / Chinikayi
Pinch of Turmeric powder
1/4-1/2 tsp Chilly powder
2-3 tsp grated Coconut
4-5 Curry Leaves
1/2 tsp Blackgram seeds
1/4 tsp Mustard seeds
1-2 tsp Oil

Recipe:
Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized thin pieces as shown in the picture below.

Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering add curry leaves, chopped pumpkin. Add turmeric powder, chilly powder, little bit of water and cook them well by covering a lid. Keep stirring the palya onece in 2 mins. Once it is cooked add grated coconut and keep the palya in low flame for about 3-4 mins. Serve hot. It goes well with Rice.

Chinikayi Kalasu

Ingredients:
1 small Sweet Pumpkin / Chinikayi (Preferred: Tender one)
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Lemon sized Jaggary
1 cup grated Coconut
1/4 tsp Cumin seeds / Jeera
1 tsp Mustard seeds
1-2 broken Red Chillies
1 tsp Oil
5-6 Curry leaves

Recipe:
Cut the pumpkin and remove the seeds. Chop it into medium sized pieces as shown in the picture below.

Put chopped pumpkin, chilly powder, salt, turmeric powder, jaggary, little amount of water in a vessel and cook them well.

Put grated coconut in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add cumin seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked pumpkin and bring it to boil.(Add water, salt if required.) Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kalasu. It goes well with Rice.
Note (Optional): Add 3-4 tsp of finely grated coconut in a pan and fry it in low flame until it turns golden in color. Add this fried coconut to Kalasu and mix well.