Tender Pumpkin Stems Or Saraswat Dethachi Bhaji
|Pumpkin stem||300 Gram, tender stems cut into 3 inch lengths. trim and skin them in much the same manner as drumsticks|
|Red pumpkin||150 Gram, skinned and cut into 1/2 inch pieces|
|Masoor dal||100 Gram (red)|
|Spring onions||2 , finely chopped|
|Grated fresh coconut||100 Gram|
|Kashmiri red chillies||5|
|Turmeric powder||1⁄2 Teaspoon|
|Jaggery||1 Tablespoon, grated (size of a sour lime)|
|Kokam skins||4 , soaked in 1/2 cup of water|
|Water||1⁄2 Cup (8 tbs)|
|Curry leaves sprigs||2|
|Peanut oil/Coconut oil||1 Tablespoon|
Wash the stem pieces well and place in a saucepan with a pinch of salt and cook till tender.
Place the red masur dal, after washing twice, in a vessel. Add the finely chopped spring onions to it as well as the chopped red pumpkin pieces and 2 cups of water. Sprinkle fine salt on top and allow to cook till soft on a medium flame.
When the stem pieces have become tender, drain them and put them into the cooked masur dal mixture. Also, add the ground coconut, chillies and turmeric along with the grated jaggery, triphala (if using), and the kokam skins. Allow all this to simmer gently for 7 to 10 minutes.
Heat 2 tablespoons peanut or coconut oil. Add the curry leaves and allow to crinkle and splutter and add both items to the simmering stem and dal gravy. Taste for salt and serve hot with rotis or rice.