Goan Red Rice, Goan Pumpkin Curry and Beans Foogath

Ingredients

• 500 g Pumpkin (Peeled and cut into 1-inch cubes)
• 1 cup Fresh Coconut (Grated)
• 1 inch Tamarind (Seedless, or use 1 tbsp paste)
• 1 tbsp Jaggery (Grated or powdered)
• 4 pcs Dried Red Chillies (Preferably Kashmiri for color)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 0.5 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 1 tsp Salt (Or to taste)
• 0.25 cup Warm Water (For soaking tamarind)
• 1.5 cup Water (For the curry)

Instructions

1. 1

   Prepare the Masala Paste

   • Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind to extract the pulp, then strain the liquid, discarding any fibrous solids.
   • In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, and cumin seeds for 1-2 minutes until they become fragrant. Be careful not to burn them. Remove from heat and let cool completely.
   • In a blender or grinder, combine the cooled roasted spices, grated coconut, turmeric powder, and the prepared tamarind pulp.
   • Add a few tablespoons of water as needed and grind to a very smooth, thick paste. Set aside.
2. 2

   Temper and Sauté the Masala

   • Heat the coconut oil in a heavy-bottomed pot or kadai over medium heat. Once the oil shimmers, add the mustard seeds.
   • Wait for the mustard seeds to splutter, which should take about 30 seconds. Then, add the curry leaves and sauté for another 30 seconds until they are crisp and aromatic.
   • Carefully add the ground masala paste to the pot. Sauté for 4-5 minutes, stirring frequently, until the raw smell of the spices disappears and you see oil beginning to separate from the edges of the paste.
3. 3

   Cook the Pumpkin

Ingredients

• 500 g French Beans (Trimmed and chopped into 1/2-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for crunch)
• 10 pcs Curry Leaves
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 cup Fresh Grated Coconut
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, balances flavors)
• 0.25 cup Water (For steaming)

Instructions

1. 1

   Prep the Vegetables: Wash the French beans thoroughly. Trim the ends and chop them into uniform 1/2-inch pieces. Finely chop the onion and slit the green chilies lengthwise.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds.

3. 3

   Sauté Aromatics: Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown. Immediately add the curry leaves and slit green chilies, and sauté for another 15-20 seconds until fragrant.

4. 4

   Cook the Onions: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

5. 5

   Cook the Beans: Add the chopped beans, turmeric powder, and salt. Mix everything well to ensure the beans are evenly coated with the spices. Sprinkle 1/4 cup of water over the beans to create steam.

6. 6

   Steam to Perfection: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Stir once or twice in between to prevent sticking.

7. 7

   Finish with Coconut: Remove the lid and add the fresh grated coconut and sugar (if using). Mix gently and cook uncovered for 2 more minutes, allowing any excess moisture to evaporate. Adjust salt if needed.