Kala Chana Masala or Senagala Koora (Whole Bengal Gram Curry)

Kale Chane ki Bhaji or Senagala Koora

Kale Chane ki Bhaji or Senagala Koora

Deciding what to cook every day is sometimes a source of stress in a foodie household like mine. This stress gets worse when we have not had time to do the weekly grocery shopping properly. It is at times like this that pulses and cereals come to the rescue.

We had one such situation last week because all of us were working late and so it was Kala Chana to the rescue. :-)

Kala Chana Masala is a simple curry in an onion and tomato gravy that goes well with rotis. I find it a bit heavy on the stomach, but then an occasional indulgence is fine I guess.

Soaking Time: 6 to 8 hours

Cooking Time: 45 Minutes

Serves: 4

Ingredients

  1. Kala Chana, Whole Bengal Gram or Senagalu – 1 Cup
  2. Tomato – 1 Large
  3. Onion – 1 Large
  4. Red Chilli Powder – 1/2 tsp
  5. Turmeric – 1/4 tsp
  6. Garam Masala – 1/2 tsp
  7. Fresh Ginger – 1″
  8. Green Chillies – 2
  9. Oil – 1 tsp
  10. Salt to Taste

Method

  1. Wash the Kala Chana and soak it in 2 Cups of water for 6-8 hours.
  2. Drain the water from the Chana.
  3. Add 1.5 cups water to the soaked Kala Chana.
  4. Pressure cook for 4 or 5 releases of pressure (whistle) or till the chana is cooked.
  5. Let the cooker cool for 10 minutes. The chana will cook further in this heat.
  6. Chop the tomato into 1/2″ pieces.
  7. Peel and chop the onion into 1/4″ pieces.
  8. Heat the oil.
  9. Add the onion pieces and stir-fry till transparent.
  10. Add the grated ginger and slit green chillies.
  11. Saute for 2-3 minutes.
  12. Add the tomato pieces and saute till the tomato pieces are well-stewed.
  13. Add the garam masala, red chilli powder, and turmeric.
  14. Mix well and saute for 2 minutes.
  15. Add the cooked chana along with the water.
  16. Add salt and mix well.
  17. Cook covered for 5-10 minutes till half the water evapourates.
  18. Serve warm with rotis or rice.

Tips

  • To test if the chana is cooked, press one of them between your thumb and forefinger. The whole chana should split into two but not get mashed.
Kale Chane ki Bhaji or Senagala Koora

Kale Chane ki Bhaji or Senagala Koora

Puli Inji or Inji Puli (Ginger, Tamarind, and Jaggery Relish)

Puli Inji, Inji Puli, or Ginger Tamarind, and Jaggery Relish

Puli Inji, Inji Puli, or Ginger Tamarind, and Jaggery Relish

Puli Inji (literally meaning Tamarind and Ginger) or Inji Puli as it is often called is a classic Kerala dish that explodes with flavour; the sourness of tamarind, the sweetness of jaggery, and of course, the bite of ginger.

I first had Puli Inji many, many moons ago as a part of a “set” we ordered for dinner from South Indian Concerns in Matunga, Mumbai. A “set” consists of a complete array of dishes needed for lunch or dinner. While the set include roti or puri, it normally does not include rice. A set normally consists of puri or chapati, one dry curry (thoran or poriyal), one kootu, sambhar, rasam, and typically, puli inji. The set can be a lifesaver on days when one is too tired to cook, and the quantity is more than enough for two meals for a family like mine.

Puli Inji is almost a staple in a Kerala Sadya (festive meal) and I absolutely love having it with curd rice or then dosa or idli.

Time: 30 Minutes

Ingredients

  1. Fresh Ginger – 100 gms
  2. Thick Tamarind Pulp – 2 tbsp
  3. Jaggery – 75 gms
  4. Green Chillies – 4 or 5
  5. Red Chillies – 2
  6. Red Chilli Powder – 3/4 tsp
  7. Turmeric – 1/2 tsp
  8. Coconut Oil – 2 tbsp + 1 tsp
  9. Mustard Seeds – 1 tsp
  10. Water – 1 Cup
  11. Salt to Taste

Method

  1. Peel and chop the ginger into very small pieces.
  2. Chop the green chillies into very small pieces.
  3. Grate the jaggery.
  4. In a wok, heat 2 tbsp of coconut oil.
  5. Add the ginger and green pieces and stir-fry till they turn to brown.
  6. Add red chilli powder, turmeric powder, and mix well.
  7. Add tamarind paste and stir-fry for 2 minutes.
  8. Add water and bring to a boil.
  9. Add grated jaggery and cook over slow fire till the mix thickens.
  10. Add salt and mix well.
  11. In a ladle, heat 1 tsp Coconut oil.
  12. Add the mustard seeds and wait till they splutter.
  13. Add split red chillis and curry leaves.
  14. Stir fry for a minute.
  15. Add to the Puli Inji and mix well.
  16. Let it rest for at least an hour.
  17. Store in a sterilized glass jar.

 

 

 

Godhuma Dosa (Wheat Flour Dosa)

Godhuma Dosa or Wheat Flour Dosa

Godhuma Dosa or Wheat Flour Dosa

Most weekdays breakfasts consist of quick and easy upma, idli, poha, or sevai. On weekends, however, I have the time and the luxury to try dishes that need some time. Dosas, of assorted types, dominate weekend breakfast menus.

One family favourite is Rava Dosa. However, getting rava dosa right is a matter of practice. On the other hand, Godhuma Dosa (Wheat Flour Pancakes) are far easier to make and don’t stick to the pan like Rava Dosa has a tendency to do.

At the same time, Godhuma Dosa are crisp, lacy, and absolutely delicious!

Makes: 10-12

Time: 45 Minutes

Ingredients

  1. Wheat Flour – 1 Cup
  2. Rice Flour – 1 Cup
  3. Water – 4 Cups
  4. Green Chillies – 3
  5. Cumin Seeds – 1 tsp
  6. Curry Leaves – 8 or 10
  7. Salt to Taste
  8. Oil

Method

  1. Mix wheat flour and rice in 4 cups of water.
    The batter should thin with the consistency of buttermilk/milk. Add some more water, if required.
  2. Chop green chillies into fine pieces.
  3. Pound green chillies and cumin seeds together to form a coarse paste.
  4. Add the green chilly-cumin paste to the batter.
  5. Tear the curry leaves into small pieces and add to the batter.
  6. Add salt to the batter and mix well.
  7. Heat a non-stick tava.
  8. Add 1/2 tsp oil and spread well.
  9. When the tava is hot, turn down the heat.
  10. Pour (not spread) 1/2 cup batter onto the tava, starting from the inner edge and coming to the centre.
    The dosa will be lacy. 
  11. Turn the heat to medium-high.
  12. Drizzle about 1/4 tsp of oil along the outer edges of the dosa.
  13. Rotate the pan so that the dosa is evenly cooked.
  14. Use a flat spatula to loosen the dosa. Start from the outside and work your way to the centre.
  15. Flip the dosa over and cook for a couple of minutes.
  16. Serve hot with Senaga Pindi Pachadi or Khara Podi.

Tips

  • The first dosa is almost always a write-off because the pan takes time to season. I make a small one and then feed it to the crows. :-)
  • Do use oil in making the dosas. Otherwise, it will not be crisp. :-(

Ela Neer Payasam (Tender Coconut Cooler) – Sadya Special

Ela Neer Payasam or Tender Coconut Cooler

Ela Neer Payasam or Tender Coconut Cooler

Ever since I first had Ela Neer Payasam, I have been wanting to try it at home. Since today is Vishu, New Year for Hindus in Kerala, I thought I would give it a try. As it turned out, I could not make a better decision.

Ela Neer Payasam is mildly sweet and loaded with flavours of tender coconut meat and coconut milk. It is quite unlike any of the other payasams and also serves as a cooling drink in Summer. The best part about it is that you can make it in a jiffy and if you omit the milk, you get a vegan version.

Time: 30 Mins

Serves: 4

Ingredients

  1. Tender Coconut Meat – 1 Cup
  2. Tender Coconut Water – 2 Cups
  3. Milk – 2 Cups
  4. Thick Coconut Milk – 1/2 Cup (1 Cups in the Vegan Version)
  5. Sugar – 4 tbsp
  6. Green Cardamom – 4
  7. Saffron – A Few Strands (optional)

Method

  1. Peel and crush the cardamom seeds to a fine powder.
  2. In a mixer, pulse the tender coconut meat to a coarse paste.
  3. Boil the milk and sugar together till the milk is reduce to 1/2 the quantity.
  4. Turn down the heat to low.
  5. Add the coconut milk and cardamom powder.
  6. Turn the heat up to medium and bring to a gentle simmer.
  7. Turn off the heat and let cool.
  8. Add the coconut water and coconut meat.
  9. Mix well.
  10. Chill for 2 hours.
  11. Serve chilled.

For the Vegan Version

  • Dissolve the sugar in the coconut water instead of milk.
  • Mix together the coconut water, coconut cream, cardamom powder, and coconut meat paste.
  • Serve chilled.

Tips for a No-Cook Version

  • You could use 1/3 cup of sweetened condensed milk instead of reducing the milk.
  • In such a case, there is no cooking involved. Just mix together all the ingredients.

General Tips

  • Do not grind the coconut meat into a fine paste. A coarse paste adds a degree of crunch to this payasam.
  • While I have added a strand of saffron to the photo, avoid it as it can overpower the flavour of the tender coconut. This drink is best served “unadulterated” by non-essentials such as saffron or dry fruits!

 

Lauki Kofta Or Dudhi Kofta

Lauki Kofta or Dudhi Kofta

Lauki Kofta or Dudhi Kofta

Bottle Gourd, Lauki or Dudhi is a staple in our home. We use it in Mukkala Pulusu, Majjiga Pulusu, assorted Aaku Koora Pulusulu (stews made with green leaf vegetables), or then use it in simple curries. One day recently, we got two bottle gourds and so came about the idea of making lauki kofta as we wanted to eat “something different” for dinner!

Lauki Kofta was something my mom made very well and as a treat for us; so we have very fond memories associated with it. :-) We did not realise it but we had not made Lauki Kofta since Amma passed away and that was almost 10 years ago.

I am glad we made it this time because it brought back so many memories of working with her in the kitchen.

Time: 45 Minutes

Serves: 4

Ingredients
  1. Lauki, Dudhi, or Bottle Gourd – 1 Kg
  2. Onion – 2 Large
  3. Tomato – 2 Medium
  4. Besan or Gram Flour – 3 tbsp
  5. Green Chilli Paste – 1/2 tsp
  6. Ginger-Garlic Paste – 1 tsp
  7. Garam Masala – 3/4 tsp
  8. Red Chilli Powder – 1/2 tsp
  9. Coriander Powder – 1/2 tsp
  10. Roasted Cumin Powder – 1/2 tsp
  11. Bread Crumbs – 1/4 cup (optional)
  12. Turmeric Powder – 1/2 tsp
  13. Salt to Taste
  14. Oil for Deep Frying

Method to Make Koftas

  1. Peel the bottle gourd.
  2. Cut in half vertically.
  3. Scoop out the seeds and the fluffy middle section if any.
  4. Grate the bottle gourd.
  5. Add 1/2 tsp salt to the grated gourd and mix well.
  6. Set aside in a colander for 10 minutes so that the water begins to drain. Save the drained water.
  7. Squeeze the grated bottle gourd hard so that all excess water is drained. Save the drained water.
  8. To the grated, squeezed bottle gourd, add the besan, bread crumbs, and green chilli paste.
  9. Mix well and divide into 10-12  equal sized balls. You could flatten the koftas, if you so wish.
  10. Heat about 1 Cup oil.
  11. Add a pinch of the gourd mix to the oil to test if it is hot. If the oil is hot enough, the bottle gourd mix will immediately float to the top.
  12. When the oil is hot enough, deep fry the lauki koftas till golden brown.
  13. Set aside the koftas.

Method to Make the Gravy

  1. Peel and chop the onion into 1/2″ pieces.
  2. Grind the onion pieces into a smooth paste.
  3. Chop the tomato into 1/2″ pieces.
  4. Grind the tomato pieces into a smooth puree.
  5. In a wok or kadai, heat 2 tbsp oil. You can use leftover oil from frying the koftas.
  6. Add the onion paste and stir-fry till the paste starts to brown.
  7. Add the ginger-garlic paste and stir fry for 1 minute.
  8. Add the tomato puree and stir-fry till the mix till the raw tomato smell/taste disappears.
  9. Add turmeric, garam masala, coriander, cumin, and red chilli powders.
  10. Mix well and stir-fry for 2-3 minutes.
  11. Add the water squeezed over from the lauki to form a thick gravy.
  12. Add more water, if required.
  13. Taste and add salt. Mix well. Remember that the water from the lauki has some salt in it.
  14. Cook till the gravy starts to simmer.

Putting It All Together

  1. Just before eating, heat the gravy.
  2. Add the koftas to gravy.
  3. Serve immediately with rotis or parathas.

Tips

  • Do not add the koftas to the gravy till you are ready to eat. They have a tendency to turn soggy.
  • Be sure to squeeze as much of the the liquid as possible from the bottle gourd as possible. Otherwise, the koftas will disintegrate when you fry them.
  • Bread crumbs are entirely optional. They just add a crunch to the koftas.
  • You could also shape the koftas into flat pattices and shallow fry them.

 

Kanda Koora (Yam Mash Curry or Senai Masiyal)

Kanda Koora or Yam Mashed Curry or Senai Masiyal

Kanda Koora or Yam Mashed Curry or Senai Masiyal

Kanda, as elephant yam is known in Andhra Pradesh,  is very popular in our home. We make it in a variety of ways; as yam fry or Kanda Vepudu, with mustard paste or Kanda Ava Pettina Koora, or then with Malabar spinach as Kanda Bachali Koora.

 This version of kanda koora is just seasoned with some lemon juice and tastes great with curd rice.

Whichever way you make it, the most important thing about kanda (known as Suran in Hindi) is that it is well-cooked. Under-cooked yam tends to cause allergies and itchy reactions.

Ingredients

  1. Kanda, Suran, Senai, or Yam – 1/2 kg
  2. Minapappu, Udad Dal or Husked Black Gram – 1 tbsp
  3. Senaga Pappu, Chana Dal, or Husked Bengal Gram – 1 tbsp
  4. Avalu, Rai, or Mustard Seeds – 1 tsp
  5. Red Chillies – 3 or 4
  6. Lemon Juice - 3 tbsp
  7. Oil – 1 tsp
  8. Turmeric - 1/4 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste

Method

  1. Clean, peel and chop yam into largish pieces.
  2. Put the pieces in a vessel and add enough water to cover the pieces.
  3. Pressure cook the yam for about 4 whistles or till the yam is soft enough to be completely mashed.
  4. Drain the water from the yam. Save some of the water.
  5. Mash the boiled yam to a smooth paste.
  6. Add salt and mix well.
  7. In a kadai/wok, heat the oil.
  8. Add the mustard seeds.
  9. When the mustard seeds splutter, add the udad dal and chanal dal.
  10. Fry till the dals turn golden brown.
  11. Split the red chillies, turmeric, and curry leaves to the oil.
  12. Fry for a minute.
  13. Add the mashed yam to the oil.
  14. Mix well. Add some of the water retained earlier, if required.
  15. Turn off the heat and add the lemon juice.
  16. Mix well.
  17. Serve hot with steamed rice or curd rice.

Tips

  • This koora is like a thick paste and not solid, so add water appropriately.
  • Always serve this koora hot. When cold, it has a starchy taste because of the yam.

If you like yam or this recipe, you may also enjoy:

Methi Tamatar Pulav (Fenugreek and Tomato Spiced Rice)

Methi Tamatar Biryani or Fenugreek and Tomato Spiced Rice

Methi Tamatar Biryani or Fenugreek and Tomato Spiced Rice

By now, you must have realised that I like one-pot dishes; they are lifesavers on weekdays. Here is one more in the series of one dish meals; one which combines fresh fenugreek leaves with tomatoes in a wonderful mix of tastes.

Serves: 4

Time: 45 Minutes

Ingredients

  1. Basmati Rice – 1.25 Cups
  2. Fresh Fenugreek Leaves – 2 Packed Cups
  3. Tomato – 2 Large
  4. Onion – 1 Large
  5. Cloves - 2
  6. Cinnamon – 1 ” Piece
  7. Star Anise – 1
  8. Black Cardamom – 1
  9. Cumin – 1 tsp
  10. Bay Leaf – 1
  11. Turmeric – 1/4 tsp
  12. Garam Masala or Kitchen King Masala – 1 tsp
  13. Ghee or Oil – 1 tsp
  14. Salt to Taste

Method

  1. Wash the basmati rice and soak in 2 cups water for 10 minutes.
  2. Add 1/2 tsp salt and pressure cook for two releases of pressure (2 whistles).
  3. When the pressure cooker cools, spread the rice on a plate to cool and dry a bit.
  4. Peel and chop the onion into 1/2″ pieces.
  5. Chop the tomato into 1/2″ pieces.
  6. In a heavy bottomed vessel, heat the oil or ghee.
  7. Add cumin, cloves, cinnamon, star anise, black cardamom, and bay leaf.
  8. Saute for 2-3 minutes.
  9. Add onion and sauté till the onion is transparent.
  10. Add the fenugreek leaves and sauté till they wilt.
  11. Add the tomato pieces and sauté till the pieces are well-stewed.
  12. Add turmeric and garam masala/kitchen king masala.
  13. Saute for 2-3 minutes.
  14. Add the cooked rice and salt.
  15. Mix with a gentle hand.
  16. Serve hot with boondi raita or kakdi raita, and papad.

If you like this recipe, you may also like:

 

 

Rama Navami Naivedyam – Panakam and Vada Pappu

Ramaya!
Rama Bhadraya!
Ramachandraaya Namaha!!

Rama Navami is celebrated on the final day of Chaitra Navaratri. The birthday of Lord Rama, Rama Navami is celebrated with great fervour in India. In Andhra Pradesh, the Seetha Ramaswamy Temple at Bhadrachalam is the epicentre of all celebrations.

Read more about Rama Navami at Wikipedia.

Leading up to Rama Navami, my music teacher will always teach us some exquisite Kriti on Rama. This year it was Brova Samayamu Idey Ramayya in Gowri Manohari.

You can hear Chinamaya Sisters sing this kriti.

Of course, then there are any number of kritis by Bhadrachala Ramadasu and Tyagaraja.

Traditional naivedyam on Rama Navami is spartan includes:

  • Panakam – A cooling drink made out of jaggery, dried ginger, black pepper, and green cardamon.
  • Vada Pappu – Soaked moong dal and cucumber garnished with grated coconut and green chillies.
  • Neer More – Simple buttermilk with ginger and coriander.

 

Punjabi Dum Aloo (Baby Potatoes in Onion-Tomato Gravy)

Punjabi Dum Aloo

Punjabi Dum Aloo

Middle of last week, I was talking to my brother on what we should have for dinner, when he suddenly asked me if we have baby potatoes at home. Stange question to ask because ours is a traditional South Indian home where baby potatoes have not too much of a role to play.

Turns out he wanted to eat Dum Aloo. :-) So off he went to get some baby potatoes from the market. The next request was could we try a different recipe from the normal Kashmiri Dum Aloo that we make. So out came the iPad and the usual internet search.

The result is this recipe which is a mix-n-match of assorted recipes found on the Net.

I have deep fried the baby potatoes. You may parboil them and saute lightly in oil, but that is not as much fun. :-( It is OK to live it up once in a while!

Time: 45 Minutes

Serves: 4

Ingredients

  1. Baby Potatoes – 15-20
  2. Tomato – 1 Large
  3. Onion – 2 Large
  4. Yoghurt – 1/3 Cup
    or
    Almonds - 8 (Vegan option)
  5. Ginger – 1″ knob
  6. Garlic – 4 Large Cloves
  7. Black Cardamom - 1
  8. Cinnamon – 1″ piece
  9. Cloves – 1
  10. Cumin Seeds – 1 tsp
  11. Coriander Seeds – 2 tsp
  12. Fennel Seeds – 1 tsp
  13. Red Chilli Powder – 1 tsp
  14. Punjabi Garam Masala – 1 tsp
  15. Turmeric – 1/3 tsp
  16. Oil – 1 Cup
  17. Salt to Taste

Method

  1. If you are using almonds:
    • Soak them in warm water for 20 minutes. Add just enough water to cover the almonds.
    • Peel the almonds.
    • Grind the soaked almonds along with the water into a smooth paste.
  2. If you are using yoghurt, beat it to a smooth consistency.
  3. Heat a heavy pan.
  4. Dry roast the cumin seeds for 2-3 minutes. Set aside.
  5. Dry roast the fennel seeds for 2-3 minutes. Set aside.
  6. Grind the coriander, cumin, and fennel seeds into a fine powder.
  7. Peel and chop the onion into large pieces.
  8. Peel and chop the tomato into large pieces.
  9. Grind the onion, garlic pods, and ginger together into a fine paste. Set aside.
  10. Grind the tomato into a fine paste. Set aside.
  11. Wash and scrub the potatoes clean. Leave the skin on.
  12. Cut the baby potatoes in half.
  13. In a wok or kadai, heat the oil.
  14. In batches, fry the potato pieces till they start to turn brown. Set aside.
  15. Retain just 2 tbsp oil in the kadai. Discard the rest of the oil.
  16. Add the clove, cinnamon, and black cardamom.
  17. Stir fry for 1 minute.
  18. Add the onion paste and stir-fry till it turns brown.
  19. Add the tomato puree and stir-fry till the paste turns brown.
  20. Add the garam masala, chilli, turmeric, and coriander-cumin-fennel powders.
  21. Stir-fry for 2-3 minutes till the raw smell of the masalas disappears.
  22. Add the yoghurt or almond paste. Mix well.
  23. Add 1 cup water and salt.
  24. Mix well.
  25. Bring to a gentle simmer.
  26. Add the fried baby potatoes and cook for 5-7 minutes till the potatoes just begin to soften.
  27. Serve hot with phulkas or parathas.
Punjabi Dum Aloo

Punjabi Dum Aloo

Wattakka Kalu Pol – Sri Lankan Red Pumpkin Curry

Srilankan Pumpkin Curry - Wattakka Kalu Pol

Srilankan Pumpkin Curry – Wattakka Kalu Pol

Ever since an childhood friend of my brother’s, SP, got us some (a lot, actually) roasted curry powder from Sri Lanka, I have been looking for ways to use it.

Sri Lankan Roasted Curry Powder

Sri Lankan Roasted Curry Powder

I had seen Peter Kuruvita‘s shows on TV, I looked up his site, and to my delight found this delightful Pumpkin Curry. A little more research and I realised that it was called Wattka Kalu Pol and this is my attempt to recreate this classic Sri Lankan dish.

To learn more about Sri Lankan cusine, do visit Ahila Thillainathan’s delightful blog, A Taste of Sri Lankan Cuisine.

You can also find a recipe for the Sri Lankan Curry Powder on her site.

Time: 40 Minutes

Serves: 4

Ingredients

  1. Red Pumpkin – 300 gms
  2. Onion – 1 Medium
  3. Thick Coconut Milk – 50 gms
  4. Grated Coconut – 2 tbsp
  5. Raw Rice – 1 tsp
  6. Green Chilli – 1
  7. Cloves – 2
  8. Coriander Powder – 1 tsp
  9. Cumin Powder – 1 tsp
  10. Roasted Sri Lankan Curry Powder – 1 tsp
  11. Turmeric – 1/4 tsp
  12. Ghee – 1 tbsp
  13. Curry Leaves – A Few
  14. Salt to Taste

Method

  1. Dry roast the rice till it starts to turn brown.
  2. Dry roast the grated coconut till it starts to turn brown.
  3. Grind the roasted rice and coconut into a fine powder.
  4. Peel and chop the pumpkin into 1″ cubes.
  5. Peel and dice the onion into 1/4″  pieces.
  6. In a heavy-bottomed wok, over medium heat, heat the ghee.
  7. Add cloves and stir-fry for a minute.
  8. Add the finely diced onions, curry leaves, and slit green chilli.
  9. Stir-fry till onion starts to turn transparent.
  10. Add the coriander, cumin, roast Sri Lankan curry powder, turmeric and roasted coconut-rice powder.
  11. Stir-fry for 2-3 minutes.
  12. Add the pumpkin pieces and mix well.
  13. Add enough water to cover the pumpkin pieces.
  14. Cook covered till the pumpkin pieces start to soften. Stir at regular intervals.
  15. When the pumpkin pieces are cooked, add the thick coconut milk and salt.
  16. Mix well. Add some water, if required.
  17. Bring to a gentle simmer.
  18. Turn off the heat.
  19. Let the Wattakka Kalu Pol rest for 30 minutes.
  20. Serve warm with rotis or parathas.

Tips

  • Be sure to check the pumpkin pieces at regular intervals. It can quite quickly turn from done to mush. The pumpkin piece is done when the spoon just cuts through it but there is a bit of resistance.
Sri Lankan Pumpkin Curry - Wattaka Kalu Pol

Sri Lankan Pumpkin Curry – Wattaka Kalu Pol