Green Pumpkin Bhaji (Dry Curry)
Harae Kaddu ki Sabji/Bhaji
When pumpkin is green and tender, it makes a delicious yet simple Sabji/bhaji. This dish can be made with any other vegetable in this family, like butter nut or other varieties of squashes. This delicious recipe comes from my mum-Mamta. Serves 4-6
Whole green pumpkin picture courtesy Seema Bhatta Gupta
500 gm. green pumpkin
2 tbs. cooking oil
1 tsp. fenugreek (methi) or mustard (rai) seeds
A pinch of asafoetida or hing powder
1 tsp. grated fresh ginger, peeled and grated or finely chopped
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
Salt to taste (approximately 1 tsp.)
1/2 tsp. mango powder (amchoor). Juice of 1/2 lemon can be used instead.
1/2 tsp. Garam Masala
Remove seeds from pumpkin and cut into 2 inch pieces. If the pumpkin is fresh and tender, there is no need to peel. The skin enhances the colour and flavour.
Heat oil in a pressure cooker or pan.
Add fenugreek or mustard seeds and asafoetida/hing powder. Allow the seeds to splutter or turn light brown. Do not let them burn, fenugreek seeds turn very bitter when burnt.
Add ginger and fry for 10 seconds
Add pumpkin, turmeric, chilli powder, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
Reduce heat and cook until soft, stirring from time to time or cook in a pressure cooker for two whistles or pressures or 1 minute under full pressure. When using pressure cooker, it is better to add a tablespoon or two of water, to avoid burning.
Add and mix garam masala, mango powder (or lemon juice.