Ingredients:
- Pumpkin leaves and stems
- Pumpkin 1 kg
- Toor daal-1 small cup
- Dry chillies (byadgi) -5-6
- Cocum - 2 pices(soak in some water for 10 minutes)
- Jaggery- 1table spoon
- Turmeric powder 1/4 tea spoon
- salt to taste
- Grated coconut- 1 cup
- Dry Teppal- 10 numbers
Preparation:
* Take only tender pumpkin leaves and some stems. Wash and chop them.
* Cut pumpkin into big pieces.
* In a big kadai add the pumpkin with leaves and stems.
* Also add 1 navalkol cut into big pieces(optional). Navalkol is completely optional.
* Add 1 cup of water and some salt and cook till half done.
* Cook toor daal for one whistle(soak the daal for 30 minutes before cooking)
* In a mixi jaar add grated coconut, turmeric powder,Dry chillies and dry teppal.
* Grind into smooth paste by adding required water.
* Now add this paste into cooked pumpkin.
* Also add cooked toor daal and water as required.
* Add in soaked cocum. Add salt if required.
* Bring a boil and randai is ready.
Special Tips:
If Cocum in not available then use tamarind pulp.
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