Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pumpkin stem sabji. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
It's easy to prepare and delicious and mouthwatering. I have seen my mom's Bua ji (staying with us) preparing. Pumpkin Sabji : Khatti Meethi Pumpkin Sabji for Poori.
Pumpkin stem sabji is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pumpkin stem sabji is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must 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:
- Take 2 stems Kakharu Danka (Pumpkin Stems) - with Pumpkin leaves (cut into long pieces)
- Prepare 100 gms Ridge gourd(cube)
- Take 100 gms Pumpkin (cut into cubes)
- Make ready 1/2 tsp Turmeric powder
- Take to taste Salt
- Make ready 1 tsp oil
- Get 1 tsp Cumin and Mustard seeds
- Get 2 Green Chilies
- Take Masala to be Paste :-
- Make ready 2 tsp mustard seed
- Make ready 1 tsp cumin seeds
- Get 2 dry red chilli
- Get 6/8 cloves garlic
- Prepare 1 tsp vinegar
- Prepare For Tempering :-
- Prepare 2 tsp Mustard Oil
- Make ready 1 Onion chopped
- Take 1 dry red chilli
- Make ready 1 tsp panch phoran (mixture of mustard, jeera, fenugreek, saunf, kalunji)
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. Aloo Bhey Ki Sabzi Recipe is a delicious North Indian dish made of Potato and Lotus stem. It's a simple preparation, but tastes heavenly both with rotis and rice.
Instructions 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.
If you like to try something different, and want to taste lotus stems, this is a easy dish to prepare. You can make it as a side dish and it will perk up a simple weeknight dinner of Phulkas and Pumpkin Dal Tadka. Wash and clean the pumpkin leaves, removing the larger veins. This is quite a fibrous leaf ( a bit like Amaranth, though even more so.). If you have the patience, you could probably leave the veins on, and simply remove the thin film that covers the larger veins, and also the tender stems, which are easily peeled off.
So that’s going to wrap it up with this exceptional food pumpkin stem sabji recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
