Ingredients: cup Mangalorean cucumber - cut into small chunks, Carrot (Gajjar) - chopped, grams Green beans (French Beans) - chopped, cup Kaddu (Parangikai/ Pumpkin) - cut into small chunks, cup Bottle gourd (lauki) - cut into small chunks, Drumstick - cut into 2 inch pieces, Shallots, Tomato - diced, Green Chillies - slit, powder (Haldi) - a pinch, - big lemon sized (extract the juice in 1 cup water), tablespoon Jaggery, teaspoon Sambar Powder - adjustable, (Dhania) Leaves - as required (chopped), - to taste, tablespoon Sunflower Oil, teaspoon Mustard seeds -, teaspoon Cumin seeds (Jeera), Leaves (Fenugreek Leaves) - a pinch, teaspoon Asafoetida (hing), cloves Garlic - crushed, Dry Red Chilli - broken, Curry leaves, Vegetarian diet
Instructions: To begin making the Mukkala Pulusu Recipe, firstly heat oil in a heavy bottomed pan over medium heat. Add mustard seeds, cumin seeds and fenugreek seeds. Cook them for about 10 seconds.After 10 seconds, add asafoetida, dry red chilli and curry leaves. Let it sizzle for another 15 seconds.Next, add shallots, green chillies, garlic and sauté for a minute. Add tomato pieces and a little salt. Cook till the tomatoes become mushy.Once the tomatoes turn soft, add sambar powder and mix well. Sauté for 2 minutes.Add the mixed vegetables (drumsticks, pumpkin, bottle gourd, mangalore cucumber, carrot and beans), tamarind pulp, 2 cups of water, jaggery and mix well. Close the lid of the pressure cooker & cook for 2 whistle. Turn off the heat & open the lid once the pressure subsides.Give it a mix, garnish with coriander and serve hot. Serve Mukkala Pulusu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday lunch or dinner.