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Thursday, April 5, 2018

Pumpkin sabzi :North Indian style.

I have loved the Pumpkin sabzi that is served in Pancham Puriwala at CST, Mumbai. My north Indian friends make it as an accompaniment to puris on festivals.

I made this sabzi last week with green chillies, red chilly powder, methi dana ( fenugreek seeds )  & amchur ( dry mango powder which is a souring agent ),This time , I made this dish by following Sangeeta Khanna's recipe from banaras ka khana .I did add methi dana, jaggery and amchur though she has not added any of these in her dish.

Ingredients : 250-300 gm red pumpkin deskinned , washed &  cubed, 1/ 2 tsp jeera, 6 peppercorns, 1 badi elaichi, 1 green elaichi, 1 star anise, 1 small  cinnamon stick, 1/4 tsp powdered hing, 1/4 tsp haldi, 2 -3 byadgi mirchis broken into 2-3 pieces each, 2-3 tsp oil, 1 tsp amchur powder, 1 tsp jaggery sugar, 1/ 4 tsp methi dana, 1/ 2 cup water, salt to taste.

Method : Heat oil in kadhai. Add powdered hing. Add cinnamon stick, slightly crushed peppercorns, slightly crushed badi elaichi & green elaichi , star anise. Fry them for a few seconds.Add broken byadgi mirchi pieces, methi dana & cumin ( jeera ).Jeera & methi will get aromatic. Add Pumpkin cubes. Saute them. Add haldi. Mix nicely all contents of kadahi. Add half cup water. Mix all contents nicely. Cover kadahi with lid. Let it cook for 7-8 minutes. Add jaggery powder & am
chur powder to contents in kadahi. Cook for 4-5 minutes. Put off gas. The cubes must retain their shape & yet be soft enough to melt in mouth. Serve with rotis or puris.

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