Pumpkin Polo with Mint Chutney

Drain the soaked rice completely. In a high-speed blender, combine the drained rice, cubed red pumpkin, and fresh grated coconut. Add about 1/4 cup of water to start.

Grind the mixture into a smooth, thick batter. Add more water, a tablespoon at a time, only if needed. The final consistency should be similar to a thick pancake batter, able to be spread but not runny.

Transfer the batter to a large mixing bowl. Add the jaggery powder, cardamom powder, and salt. Mix vigorously with a whisk or spoon until the jaggery is fully dissolved. Let the batter rest for 10-15 minutes to allow the flavors to meld.

Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-low heat. Once hot, grease it lightly with a bit of ghee.

Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Gently spread it into a small, thick circle, about 4-5 inches in diameter. Do not make it too thin.

Drizzle a few drops of ghee around the edges of the polo. Cover with a lid and cook for 2-3 minutes on low-medium heat, until the top surface appears cooked and the edges begin to lift from the pan.

Carefully flip the polo using a spatula. Cook the other side for another 1-2 minutes, uncovered, until light golden-brown spots appear. Repeat the process with the remaining batter, greasing the tawa as needed.

Serve the Pumpkin Polos hot, either on their own or with a dollop of fresh butter or extra ghee.

Taste, Adjust, and Serve (2 minutes)

• Transfer the chutney to a serving bowl.
• Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
• Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.