Pumpkin bhaji recipe
Ingredients
1/2 kg Kaddu (Parangikai/ Pumpkin) , chopped with skin intact
1/4 cup Poppy seeds
1/4 cup Chironji
1/4 cup Sesame seeds (Til seeds)
1/4 cup Dessicated Coconut
Sunflower Oil , as required
8 Curry leaves
2 Dry Red Chillies
1/2 tablespoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Mustard seeds
1 pinch Asafoetida (hing)
2 teaspoons Turmeric powder (Haldi)
1-1/2 tablespoons Tamarind Paste
2 teaspoons Red Chilli powder
Salt , to taste
2 tablespoons Maharashtrian Goda Masala
1/2 teaspoon Jaggery
1/2 cup Water
Coriander (Dhania) Leaves , chopped, for garnishing
Method
To begin making the Maharashtrian Bakar Bhaji Recipe, dry roast the poppy seeds, sesame seeds, desiccated coconut & charoli all separately. Grind them into a coarse powder in mixer grinder. Keep aside.
Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes. You can use the pumpkin with yellow & green skin, as it is very tasty and fits in this recipe very well.
In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds. Once they splutter, add mustard seeds, hing & turmeric powder.
Add the curry leaves immediately & red chillies. Give it a quick stir and add the chunks of pumpkin.
Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp. Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook.
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Ingredients
1/2 kg Kaddu (Parangikai/ Pumpkin) , chopped with skin intact
1/4 cup Poppy seeds
1/4 cup Chironji
1/4 cup Sesame seeds (Til seeds)
1/4 cup Dessicated Coconut
Sunflower Oil , as required
8 Curry leaves
2 Dry Red Chillies
1/2 tablespoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Mustard seeds
1 pinch Asafoetida (hing)
2 teaspoons Turmeric powder (Haldi)
1-1/2 tablespoons Tamarind Paste
2 teaspoons Red Chilli powder
Salt , to taste
2 tablespoons Maharashtrian Goda Masala
1/2 teaspoon Jaggery
1/2 cup Water
Coriander (Dhania) Leaves , chopped, for garnishing
Method
To begin making the Maharashtrian Bakar Bhaji Recipe, dry roast the poppy seeds, sesame seeds, desiccated coconut & charoli all separately. Grind them into a coarse powder in mixer grinder. Keep aside.
Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes. You can use the pumpkin with yellow & green skin, as it is very tasty and fits in this recipe very well.
In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds. Once they splutter, add mustard seeds, hing & turmeric powder.
Add the curry leaves immediately & red chillies. Give it a quick stir and add the chunks of pumpkin.
Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp. Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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