1. CALABASA - 300 GMS
2. ONION - 1
3. TOMATO - 1 1/2
4. RED CHILLIES - 4
5. CURRY LEAVES - FEW
6. GARLIC CLOVES - 6
7. TURMERIC POWDER - 1/4 TSP
8. CHILLY POWDER - 1/2 TSP
9. AACHI BRAND KARA KOLUMBHU PODI - 2 1/2 TSP
10. GRATED COCONUT - 3TSP
11. POPPY SEEDS - 1 1/2 TSP
12. WHOLE CASHEWNUTS - 4
13. SALT - ACC. TO YOUR TASTE
14. SESAME OIL - 1/2 CUP
15. MUSTARD SEEDS - 1/2 TSP
16. FENUGREEK SEEDS - 1/4 TSP
17. TAMARIND PASTE -1/4 TSP
18. JAGGERY - A SMALL PIECE (OPTIONAL)
19. WATER - 3 1/2 CUPS
METHOD:
1. CUT THE CALABASA IN TO LENGTH WISE PIECES .
2. CHOP ONION AND 1 TOMATO IN TO SMALL PIECES .
3. SOAK WHOLE CASHEWNUTS, GRATED COCONUT, POPPY SEEDS WITH 1/2 CUP WATER FOR 10 MINUTES . GRIND IT IN TO SMOOTH PASTE ALONG WITH 1/2 TOMATO .
4. HEAT 1/4 CUP OIL IN A HEAVY BOTTOM KADAI . ADD MUSTARD SEEDS AND FENUGREEK SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CURRY LEAVES, RED CHILLIES, ASAFOETIDA .
5. CUT THE GARLIC CLOVES IN TO SMALL CIRCLES . ADD THEM TO THE KADAI . FRY FOR 10 SECONDS .
6. ADD THE CHOPPED ONION AND FRY TILL THE ONION PIECES TURN IN TO LIGHT BROWN COLOUR .
7. NOW ADD THE CHOPPED TOMATO .
8. ADD TURMERIC POWDER, RED CHILLY POWDER, KARA KOLUMBHU PODI TO THE KADAI AND STIR WELL . LET IT FRY FOR 30 SECONDS .
9. ADD THE PIECES OF CALABASA TO THE KADAI AND ADD 3 CUPS OF WATER . CLOSE THE KADAI WITH A LID AND COOK FOR 10 TO 15 MINUTES .
10. ADD THE GROUND PASTE TO THE KADAI ALONG WITH SALT AND TAMARIND PASTE .
ADD THE JAGGERY AND COOK FOR COUPLE OF MINUTES . ADD THE REMAINING 1/4 OIL TO THE KADAI NOW . THE SPICY KARA KOLUMBHU IS READY TO SERVE . THIS CAN BE SERVED WITH WHITE RICE OR DOSA OR EVEN WITH CHAPATHI .
