Sakara 

Sakara 

Ingredients :

1. Pumpkin or Ash Gourd (cut into cubes) – 250 g

2. Grated Coconut – ½ cup

3. Grated Ginger – 1 tbsp

4. Curry Leaves – 2 to 3 sprigs

5. Jaggery – ⅓ cup (adjust to taste)

6. Turmeric Powder – 1 tsp

7. Salt – 1 tsp (or to taste)

8. Cumin Seeds – 1 tsp

9. Fennel Seeds – 1 tsp

10. Mustard Seeds – ½ tsp

11. Asafoetida (Hing) – ¼ tsp

12. Tamarind Pulp – 4 to 5 tbsp

13. Ghee – 1 tbsp

14. Whole Spices: (Big Cardamom – 1, Green Cardamoms – 2, Cloves – 4 to 5)

15. Water – 1 to 2 cups (as needed)

Process : 

1. Soak the black chana for 6 hours, then pressure cook it until soft. Set aside.

2. Soak tamarind in water for a while, mash it well, and strain to obtain a semi-thick pulp.

3. Prepare a coarse spice powder using the whole spices and keep it ready.

4. Heat 1 tablespoon of ghee in a pan. Once hot, add cumin seeds, fennel seeds, and mustard seeds.

5. When they begin to splutter, add curry leaves and a pinch of asafoetida. Sauté for a few seconds.

6. Add the diced ash gourd or pumpkin along with salt and turmeric powder. Mix well and cook for about 2 minutes. Pour in 1 cup of water and bring it to a boil. Let it cook for about 5 minutes.

7. Lower the flame and add the tamarind pulp, jaggery, the prepared spice powder, and shredded coconut. Stir well and cook until the gourd becomes soft.

8. Add the cooked black chana, mix thoroughly, and cover the pan. Allow it to simmer on a low flame for 2–3 minutes.

9. Turn off the heat and transfer the dish to a serving bowl.

Note: You can prepare the dish without Cooked Black Chana as well.