Budu Kumbalakayi Boluhuli

Ingredients:
1/4 medium sized Ash Pumpkin / Budu Kumbalakayi
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Tamarind powder / Tamarind pulp(water)
Small Lemon sized Jaggary
Salt to taste
1-2 broken Red Chillies
1 tsp Mustard seeds
5 - 6 Curry leaves
Pinch of Asafoetida powder
1 tsp Oil

Recipe:

Peel ash pumpkin, remove seeds and innermost part of the ash pumpkin and wash. Chop it into medium sized pieces. Cut green chillies into 2 pieces. Put chopped ash pumpkin, tamarind powder/tamarind water, green chillies, turmeric powder, salt, jaggary, water in a pressure cooker and cook them well.(1-2 whistles)
Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add curry leaves, asafoetida powder and add it to Boluhuli. Mix well before serving. It goes well with rice.

Thondekayi Palya

Ingredients:

20-25 Tindora / Thondekayi

2-3 tsp grated Coconut

1/2 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Chop tindora into long pieces as shown in the picture below. Put chopped tindora in a pressure cooker. Add chilly powder, turmeric powder, salt, water and pressure cook. (2-3 whistles). Put blackgram seeds, mustard seeds and oil in a thick bottemed vessel/pan. Once it starts spluttering, add curry leaves and cooked tindora. Keep the palya in medium flame until all the water content is almost dired. Add grated coconut, mix well and keep the palya in low flame for about 3-4 mins. It goes well with Rice.