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Boodida Gummadi Pulusu with Buckwheat Noodles

Course Main Course
Cuisine India
Keyword Pasta, Pumpkin
Servings 4

Ingredients

  • 1 teaspoon peanut oil
  • 1 sprig curry leaves fresh
  • 1 pinch 1 cumin
  • 1 pinch mustard seeds
  • 4 cups Boodida Gummadi: white part cut to ½-inch cubes
  • 2 tablespoons watery tamarind extract freshly squeezed from pulp
  • 2 tablespoons jaggery *
  • 2 tablespoons rice powdered (any variety will do, I added rosematta)
  • ¼ teaspoon turmeric
  • ¼ teaspoon red chilli powder
  • salt to tase

Instructions

  1. Place a saucepan on stove-top. Add peanut oil and when it’s hot, add and toast curry leaves, cumin and mustard seeds, along with a pinch of hing. Don’t forget hing (asafoetida), this is what livens up this detox diet. Toast for couple of seconds.
  2. In the western areas the Boodida Gummadi is known as ash gourd or winter melon.
  3. Add the boodida gummadi to the pot, along with a cup of water. Cover and simmer, until the white become translucent pearl, for about ten minutes.
  4. Now add the tamarind extract, jaggery, rice powder, turmeric, chilli powder and salt. Mix. Simmer, covered for another five to ten minutes. Serve warm.
  5. This is a watery preparation, traditionally served with rice and papads. We had it with buckwheat (soba) noodles for our meal.

Recipe Notes

* Jaggery is a traditional non-centrifugal cane sugar[1] consumed in some countries in Asia and the Americas.[2] It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.[2] It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres.[2] Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.

 

By Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Webblog