Raw pumpkin sabzi

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Raw pumpkin sabzi

Postby Madhumati on Wed Jul 07, 2010 1:41 pm

Radhe Radhe !

A healthy diet is very important to keep up with this heat, and to make the food least spicy is another crucial step. Alike winter, summers to have its own set of vegetables flooding the markets. I love the small raw pumpkins during this time of the year. The only preparation I have ever tasted with green pumpkin though is this one. The fresh and green taste of the cilantros along with the softness of the green pumpkin makes this simple preparation a good treat. This particular recipe was inherited by mom from her mom.

If you know any other recipes of raw pumpkin please do let us know.

Raw Pumpkin (Kacha Kumro): 1 medium size, 300-400gms approx
Potatoes (Alu): 2/3, cut into 2” squares
Coriander leaf (Dhane pata): chopped finely : 1 tbsp
Nigella (Kalo jeera): 1 teaspoon
Ginger paste (Ada bata): 1 ½ tablespoon
Turmeric powder (Halud guro): ½ teaspoon
Green chili (Kancha lanka): 3/ 4
Mustard oil (Sarser tel): Any other oil too will do, if you don't like mustard oil :2 ½ tablespoon
Salt to taste

Cut the pumpkin in 2” size square without peeling the coat
Heat oil in a wok, and throw in the nigella seeds
Add the potatoes and green pumpkin, cook covered without pouring water, add salt
Once the pumpkin is half cooked put turmeric powder, ginger paste and the coriander paste
Cook uncovered, pour some water if required
Take out of flame, garnish with coriander leaves, and serve your Deities hot with rice .
laali mere laalan ki, jit dekhoon tit laal,
laali dekhan mai gayee, mai bhee ho gayee LAAAAL !!!!!!

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