Seme badhanekayee (Coyote Squash) palya

Whenever I'm at the Indian store at Frankfurt, I make it a point to pick up Seme badhanekayee without fail. We love this vegetable & used to almost make it every other day in the US.

Ingredients: -
1 cup Seme badhanekayee, chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tsp Bengal gram dal

1 tsp black gram dal

pinch of hing/asafoetida

2 tbsp coconut gratings (fresh or frozen)

Curry leaves

Coriander for garnishing

Salt

Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

How to clean & use the vegetable: -

1. Wash the squash & cut the smaller end of the squash along the circumference of the vegetable.

2. Take the cut piece & rub the open end of the vegetable repeatedly. White substance oozes out of the vegetable.

3. Wash the vegetable & remove the white substance.

4. Then peel the skin & remove the seed inside.

5. Chop the vegetable into the require shape.

Method: -

1. In a kadai, add few tsps of oil & heat.

2. Add a pinch of hing, mustard seeds & both the dals.

3. When the dals turn a little brown, add the curry leaves & green chilies.

4. Add beans & fry a little.

5. Add turmeric & salt. Mix well.

6. Cover the kadai & let the squash cook for a minute of two.

7. Add enough water & cover the kadai.

8. Once the vegetable pieces are a little soft, add palyada pudi & coconut gratings.

9. Garnish with coriander leaves & serve hot.