Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pumpkin stem sabji. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
As I mentioned above, The pumpkin bhaji recipe is minimally spiced and brings out the sweetness and flavors of pumpkin very well. The coconut also add to the sweetness of the pumpkin. I usually make this sabzi as a side dish with sambar-rice.
Pumpkin stem sabji is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Pumpkin stem sabji is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook pumpkin stem sabji using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pumpkin stem sabji:
- Prepare 2 stems Kakharu Danka (Pumpkin Stems) - with Pumpkin leaves (cut into long pieces)
- Make ready 100 gms Ridge gourd(cube)
- Take 100 gms Pumpkin (cut into cubes)
- Make ready 1/2 tsp Turmeric powder
- Prepare to taste Salt
- Prepare 1 tsp oil
- Get 1 tsp Cumin and Mustard seeds
- Prepare 2 Green Chilies
- Get Masala to be Paste :-
- Make ready 2 tsp mustard seed
- Make ready 1 tsp cumin seeds
- Take 2 dry red chilli
- Get 6/8 cloves garlic
- Prepare 1 tsp vinegar
- Make ready For Tempering :-
- Make ready 2 tsp Mustard Oil
- Take 1 Onion chopped
- Make ready 1 dry red chilli
- Get 1 tsp panch phoran (mixture of mustard, jeera, fenugreek, saunf, kalunji)
Pumpkin sabji (for fasting) Ingredients Ingredients Dry roast,. (Taro/ colocasia) Stem-Chana (chick peas) Sabji Ingredients Discard the both ends of taro stem and upper layer Put panch phoran add chopped stems add ginger-garlic paste add soaked Chana fry for couple of minutes add salt and all spices powder add cup of water. add cup of water . Pumpkin or Squash Bhaji/Sabji, Gupta Family Style Kaddu ki Sabji or Meetha Kaddu Yashoda Gupta (Mamta's mum) This dish used to be made in all the 'baniya' (business community) families of Uttar Pradesh on festivals and weddings, as part of a special meal consisting of a simple Potato Curry, a yoghurt dish called Boondi Raita, a couple of seasonal vegetables such as Bhindi Bhaji, Gobhi Aloo. Pumpkin (known as parangikai in Tamil) adai has a totally different flavor from the traditional adai recipe, I have shared earlier. This protein rich and nutritious adai has the goodness of lentils, pumpkin, pearl onions and herbs like coriander and curry leaves.
Steps to make Pumpkin stem sabji:
- Separate the pumpkin leaves from stem and wash it. Roughly chop the leaves. Soak the masalas under 'masala to be paste' in vinegar for about 15 minutes and grind to make a very fine paste.
- Put 1 tsp oil to the kadhai. Add cumin and mustard seeds, when they splutter, add all the veggeis except pumpkin leaves and stir fry about 5 minutes.
- Add the mustard paste and saute. Add 1 cup water, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves and mix it. Again cook for 5-8 minutes and remove form heat.
- For tempering, Add oil to the pan / kadhai. Add dry red chilli, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka and boil for 2 minutes. Switch off the flame and Serve hot with rice/roti.
Make sure the pumpkin has a few inches of stem remaining. It should also be hard and heavy for its size. When we think of Pumpkin, we think of the Halloween week, but they have no limitations. Pumpkins are versatile and are used across the globe in many ways. Pumpkin is an all season vegetable that's available throughout the year and they are extremely.
So that’s going to wrap it up for this special food pumpkin stem sabji recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
