Pumpkin Bhaji
by saileenarendra
03 Dec 2006
This recipe has been viewed 38295 times
You can also add tomatoes to the pumpkin and chillies. so you can take less amount of tamarind if you feel if the tomatoes are sour.
in the vaghar you can add finely chopped onion.
Pumpkin Bhaji recipe - How to make Pumpkin Bhaji
Preparation Time: Cooking Time: Total Time:
1/2 kg red pumpkin (bhopla / kaddu)
2 to 3 green chillies
1/2 coconut , grated
small piece of tamarind (imli)
for tempering(vaghar)
salt to taste
oil
mustard seeds ( rai / sarson)
curry leaves (kadi patta)
asafoetida (hing)
Method
- Wash and cut pumpkin in pieces.
- Put in a vessel add green chillies and pressure cook for 5 to 7 mins.
- On cooling take the cooked pumpkin and chillies in a grinder add grated coconut, tamarind and salt and grind to a paste.it should be a thick paste like chutney.
- Heat oil in a pan add mustard seeds on spluttering add asaefodita and curry leaves.
- Then add this vaghar to the grinded paste.
- Serve hot.
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