Seeme Badane kai Huli

Seeme Badane kai or Coyote squash is a very versatile vegetable. As a child i remember my father buying them in pairs hiking our way back home from Chamundi hills in Mysore. The ones in the supermarket are just not the same as the one we got back then, harvested from the vines before the gentle ray of the morning sun could touch them, well before the cool mist could dry out....here is a traditional recipe for those who still remember the taste of seeme badane kai.

We will need,

Coyote Squash (Seeme badane Kai) 2
Tomato 1
Onion 1
Toor dal (togari bele or split pigeon peas) 1/2 cup
Huli pudi (sambar powder) 1 1/2 to 2 table spoons
Coconut grated 2 table spoons
Tamarind paste 1/2 table spoon
curry leaves 5
Dry chillies 3
Hing 1 big pinch
Mustard 1/2 teaspoon
Ghee (clarified butter)
salt
Jaggery small piece
Fresh Corriander (Cilantro)

Method:

• Cut the squash into two. Scoop the seed inside and clean. Chop into pieces and set it aside. 
• Combine the toor dal, the chopped squash, tomatoes and onions in a pressure cooker along with 1 1/2 cup of water. Cook till done. 
• In a thick bottom pot, combine tamarind paste and sambar powder along with some water to make a thin paste. Cook till it is fragrant. (generally for about 15 minutes, keep adding water if the mixture dries up)
• Stir in the dal mixture. Add coconut, salt and jaggery bring it to a boil.Once it comes to boil, reduce heat and simmer.
• Heat ghee in a pan. Add mustard seeds. when they splutter, add the hing, dry chillies and curry leaves. Pour the mixture over the simmering dal-vegetable mixture. Simmer for a few more minutes 2-3 minutes.
• Turn off the heat mix chopped corriander(cilantro) and serve with hot rice.