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.
- coriander leaves : 1 Tbsp (chopped)
- salt : 1 pinch (per taste)
- shredded coconut : 50 g
- 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
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!