By Devi Poojari
October 11, 2023
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A delicious traditional recipe of braised pumpkin and Bengal gram, this dry preparation features on most menus for special occasions. Pair it with hot luchis for the perfect meal.
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500 grams sweet pumpkin, diced 1 cup potatoes, cubed ¼ cup Bengal gram, soaked overnight ¼ cup grated coconut 2 bay leaves 2 dried red chillies 2 green chillies, slit 1 teaspoon panch phoron 2 teaspoons ginger paste 1 teaspoon cumin powder ½ teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon bhaja masala 2 teaspoons ghee 2 tablespoons mustard oil 1 pinch asafoetida Salt, to taste
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Combine the ginger paste, spice powders and asafoetida in a bowl with some water to make a paste.
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Heat the mustard oil in a pan until it is smoky before adding in the pumpkin and sautéing it on all sides on a high flame.
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Remove and set aside; add both the types of chillies, bay leaves and panch phoron to the oil leftover in the pan and let it temper.
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Add the potatoes to the tempering and sauté for 3-4 minutes, seasoning with a bit of salt.
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Add the soaked Bengal gram, followed by the coconut and cook for another couple of minutes.
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Add the spice paste to the potatoes along with a bit of water and let the mixture simmer for 5 minutes.
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Add the pumpkin to the mixture and adjust the amount of cooking liquid and seasoning, if necessary.
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Cook the vegetables on a low flame until soft but firm to touch and all the cooking liquid has been absorbed.
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Sprinkle the bhaja masala once the cooking is complete and serve hot with luchis or puri.
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