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Pumpkin Bharta


4 cups chopped red pumpkin 
2 tbsp oil
1 tsp cumin seeds 
1 tsp fennel seeds
1/2 tsp nigella seeds 
1/4 tsp fenugreek seeds
1/4 tsp asafoetida 
1/2 cup chopped onions
1/2 tsp turmeric powder 
2 tsp chilli powder
2 tsp dried mango powder 
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Heat the oil in a pressure cooker and add the cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.When the seeds crackle, add the onions and sauté till they turn translucent.
Add the pumpkin, asafoetida, turmeric powder, chilli powder and salt with ½ cup of water and pressure cook for 2 to 3 whistles so that the pumpkin becomes mushy.
Add the amchur and salt and mix well. Simmer till the oil separates from the pumpkin.
Serve hot, garnished with the coriander.


White Pumpkin Kootu


White pumpkin - 2 cups chopped

Toovar Dal - 1 cup

Turmeric powder 1/4 teaspoon

Salt to taste

For masala

Coconut scraped1/2 cup

Cumin seeds 1 tablespoon

Green chillies 4

Black peppercorns 1 teaspoon

Rice 1 1/2 teaspoons

For tempering

Mustard seeds 1 teaspoon

Whole dry red chillies 2

 urad dal) 1 teaspoon

Curry leaves 10-12

Asafoetida 1/4 teaspoon


Cut the pumpkins after peeling into small cubes. Grind the masala ingredients to a smooth paste. 
Cook the pumpkin in a pressure cooker with  2 cups water, salt and turmeric powder along with the Toovar Dal.
When  done, add the masala and simmer till it thickens. Stir frequently. Heat oil and temper with the above ingredients.

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