This vegetarian dish is very easy and fast to cook and the love of this simple yet rustic dish made me sow a few pumpkin seeds in my pot at home. In a few days, a beautiful pumpkin plant came up and believe me when I say it grows really fast. Now I can have this dish whenever I want, my kids aren’t so keen on it, though. It is a rustic dish, so we dont need any particular set of veggies.Just throw in whatever you want to cook with. Anyway, the ingredients mentioned below are what I have used in this recipe. I would advise you to cook this in an iron skillet or wok to get maximum flavour.
1. 200 gms of pumpkin diced
2. 1 long slender brinjal
3. Tender stems, leaves and blossoms of pumpkin plant
4. 2 tbsps of My mustard paste
5. 1/2 tsp of turmeric powder
6. 2 tbsps oil
7. 1/2 tsp sugar(optional)
8. 1 dried red chilli
9. 1 tsp paanch phoran(a combination of equal proportions of nigella seeds, fenugreek seeds, cumin seeds, fennel seeds and mustard seeds)
10. Salt to taste.
1. Dice the pumpkin, cut the brinjal into long strips, seperate the leaves from the stems and chop them finely( discard the old ones).
2. For the stems, if you find them tough you have to parboil them after cutting into roughly 6 cm pieces. If they are tender they cook with all the other veggies. Add the pumpkin blossoms as they are.
3. Put oil in the wok on high flame and once it’s hot, add paanch phoran(refer the ingredients) and red chilli.
4. Add all the vegetables keeping a few pumpkin leaves aside.
5. Add mustard paste, turmeric powder, salt and sugar.
6. Cover and cook for ten minutes on medium heat.
7. After ten minutes remove the lid and put the flame on high and fry with the remaining pumpkin leaves.
8. Once the oil starts separating from the sides, take it out in a nice bowl.
9. Your dish is ready to serve.