Time
20 min
Serving
3 persons
Calories
0
Pumpkin bhaji recipe is absolutely simple, easy and minimally spiced, so it brings the sweetness of the pumpkin. The coconut also brings interesting notes to this beautiful side-dish.
Ingredients
- coriander leaves: 1 Tbsp (chopped)
- salt: 1 pinch (per taste)
- coconut: 50 g (shredded)
- turmeric: 1 pinch (powdered, add a generous pinch)
- pumpkin: 300 g
- asafoetida: 1 pinch
- garlic: 4 clove
- chili pepper: 1 tsp (red dried)
- chili pepper: 1 piece (green)
- curry leaves: 10 piece
- cumin seed: 0.5 tsp
- mustard seed: 0.5 tsp
- oil: 2 Tbsp
Metric Conversion
Stages of cooking
-
Rinse the pumpkin well, then chop it. Avoid chopping in small pieces, you can also remove the peel if you want.
-
Heat oil, lower the flame and then add mustard seeds and cumin seeds. You can use either sunflower oil or peanut oil.
-
Let the mustard seeds and the cumin seeds sizzle.
-
Now add sprig curry leaves and green chili (chopped), crushed garlic with the peel and a pinch of asafoetida. You can also add dried red chili (broken and seeds removed) instead of green chili. Stir well.
-
Add chopped pumpkin.
-
Then add a generous pinch of turmeric powder and salt as per taste.
-
Stir and mix well.
-
Cover the pan with a rimmed lid and pour water on the lid. The water in the lid creates steam in the pan and helps in cooking the pumpkin cubes.
-
On a low flame, cook the pumpkin. If the pumpkin cubes are getting browned, then pour some water in the pan, it depends on the type and quality of a pan, pumpkin cubes can get browned.
-
When the pumpkin is cooked and softened, add shredded coconut, mix well.
-
Switch off the flame but keep the pan covered. After 5 minutes add chopped coriander leaves and again mix. Serve pumpkin bhaji with dal–rice!
