The vegetable pumpkin has several nutritional qualities that make it highly good for health. However, kids don’t enjoy the veggie pumpkin.
The flavour of the pumpkin vegetable made in Bhandara differs significantly from that of the vegetables prepared on ordinary days.
The pumpkin curry that is served at Bhandara is delicious even without onion or garlic.
I will thus walk you through making Bhandara pumpkin curry at home today.
Since onions and garlic are not added to this vegetable, which is tasty, I have not used them in it.
This veggie tastes great when cooked and served over rice or puri.
Pumpkin curry without onion and garlic
4
servings5
minutes5
minutes10
minutesIf you enjoy eating Bhandara veggies, you can now make and serve them at home thanks to the simplest recipe I’m going to share with you today. Just be sure to properly read the instructions and follow them completely. Take it upon yourself, cook this veggie at home, and share it with all of your friends.
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Ingredients
Green pumpkin – 1 kg
Ginger – 1 inch
Green chilli – 2
Dry red chilli – 2
tbsp mustard oil -3
Tomato paste – 2
Turmeric powder – 1
Coriander powder – 2
Red chilli powder – 1
Sugar or jaggery – 2
Fenugreek seeds – ⅓
Kasuri Fenugreek – 1
Dry mango powder – ½
Asafoetida – 1
Garam masala powder – ½
Green Coriander – 2
Directions
- Wash the pumpkin first, then chop it into little pieces. I didn’t take off the pumpkin’s peel. You are free to cut and remove it if you so want.
- Now, add the cumin, asafoetida, fenugreek seeds, finely sliced ginger, finely chopped green chillies, and dried red chillies to a pan of heated oil and gently cook everything.
- Add the red chilli powder, coriander powder, and turmeric powder now, and cook for one minute over low heat.
- Once the oil separates from the gravy, add the tomato paste and heat it well. Recall that you will be adding salt to it in addition to tomatoes. And cook it, constantly swirling with a spoon.
- Add the diced pumpkin now, thoroughly combine with the spices, and cook for 4 to 5 minutes over medium heat.
- Now mix it in with some water. After that, cover the veggie and simmer it until the pumpkin is soft. Maintain the medium flame.
- After a while, take off the top to see if the pumpkin is cooked through. Add the jaggery, kasoori methi, garam masala, mango powder, and salt once the pumpkin has cooked through.
- After cooking the pumpkin for five minutes to allow all of the flavours to seep in, add the finely chopped coriander and turn off the heat. Then remove the veggie in a ball form.
- It’s time to serve our Bhandara pumpkin curry.
Notes
- After a while, take off the top to see if the pumpkin is cooked through. Add the jaggery, kasoori methi, garam masala, mango powder, and salt once the pumpkin has cooked through.
- After cooking the pumpkin for five minutes to allow all of the flavours to seep in, add the finely chopped coriander and turn off the heat. Then remove the veggie in a ball form.
- It’s time to serve our Bhandara pumpkin curry.
Did you make this recipe?
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