Kumbalakayi Bajji / Mash Pumpkin

"Look outside the weather is cool

Bears hibernate and birds migrate

Lets sing a song for autumn is here...."

I heard Sunny boy mumbling this cute song he was taught in his school. Ah! I wish we were like bears. Hog all summer long and hibernate during the cooler months. The worst of weather is supposed to be a few weeks away, but the unseasonable chill has already cooled my bones. I am not even thinking of all the holiday displays and the decorations and the holiday songs that are being played everywhere! All I can think of is warm soups and nibbles all day long. I wish it were a typical fall with balmy days and cooler nights. If it were a typical fall, we would have enjoyed our share of Halloween and Pumpkins. Alas, Sandy thought we did not deserve it this year and ruined both our Pumpkins and Halloween.  Lucky me,  I had a stash pumpkins and squash from late summer. I still have a few left. Picked them up when they were a dollar a piece. So we are still eating the Pumpkins we picked with our own bare hands. This time I got the tiny sugar Pumpkins. They did not impress me much. They are too tiny and barely any flesh. For the quantity we consume, we will need at least 3 sugar Pumpkins. I did rather get a huge chuck of the larger variety from our local Indian stores all cut up and ready to go. The sugar Pumpkins were probably sweeter than the larger ones though.
After our share of Pumpkin Huli, Palya, soup and even thanksgiving Stuffing, I really wanted to make something different. This Bajji was the answer. It is very simple and cooks in a jiffy. It is mouthwatering delicious, especially if you are like me- a big Pumpkin eater :)

We will need,
Pumpkin/ Kumbalakayi /Butternut Squash  1lb (cleaned and cut into chunks)
Peanut oil /Coconut oil  1 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Fenugreek seeds 1/4 tsp
Hing a dash
Curry leaves a handful
Fennel seeds 1/4 tsp
Green Chillies 4-5 (slit lengthwise -adjust according to taste)
Jaggery  1 tsp (crushed)
Salt to taste
Yogurt 2-3 tbsp (preferably tart)

Method:

• Steam Pumpkins till soft. This can be done using a steamer like the Idli steamer or using a steamer inset of a Pressure cooker. Allow it to cool down and coarsely mash the cooked Pumpkins.
• Heat oil in a thick bottom pot. Throw in the the Mustard seeds, Jeera, Fenugreek, fennel seeds. Once they crackle, add the hing and curry leaves.
• Throw in the slit green chillies. Saute till blisters appear on the chillies.
• Throw in the mashed Pumpkin. Mix well,  throw in the Jaggery and adjust salt. Allow any excess water to evaporate. 
• Once the mixture is thick, remove from heat. 
• Stir in the yogurt and fresh coriander. Check salt once more and serve immediately. Goes well with Chapati. I can eat it all by itself too...