Dish: E for Erra Gummadikaya Pulusu (Andhra Style Pumpkin Stew)
I thought E to be one of the hardest letters to find dishes for. I found the recipe with Erra Gummadikaya aka pumpkin aka thiyya gummadikaya in ‘Cooking with Pedatha’ cookbook. This is a very hearty stew with a variety of veggies and can easily feed a crowd.
I used pumpkin (erra gumamdikaya), eggplant (vankaya) and potato, but other veggies like bottle goud, drumsticks, sweet potato are also typically used in this preparation.
½cupErra Gummadikaya (Pumpkin) - chopped into large chunks
4eggplantsBaby - chopped into chunks
1Potato- medium, chopped into chunks
2 - 3chiliesGreen - slit
8 - 10Curry leaves
3tbspsCilantroleaves - chopped for garnish
For the Powder:
1tbspSenagapappu (Chana dal)
Make the Powder: Dry roast dals and sesame seeds until lightly brown and fragrant. Let cool for sometime before grinding into a fine powder.
Mix the powder with tamarind pulp, sambar powder, jaggery and 1-1½cups of water to form a thin, smooth gravy.
For the Pulusu: Heat 2tbsp oil in a sauce pan; add mustard seeds and when the seeds start to splutter, add fenugreek seeds. Once they start to change color add asafoetida.
Next add the chopped veggies and enough water to cover them. Cover and cook until the veggies are tender. Alternately cooking of the veggies can be done in the microwave -- this will speed up the process too.
Once the veggies are cooked through and tender, add the prepared gravy, green chilies and salt. Cook for 4-5 minutes.
Garnish with curry leaves and cilantro leaves just before turning off the heat.