Pumpkin stem sabji

Name: Pumpkin stem sabji
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 stems Kakharu Danka (Pumpkin Stems) - with Pumpkin leaves (cut into long pieces); 100 gms Ridge gourd(cube); 100 gms Pumpkin (cut into cubes); 1/2 tsp Turmeric powder; to taste Salt; 1 tsp oil; 1 tsp Cumin and Mustard seeds; 2 Green Chilies; Masala to be Paste :-; 2 tsp mustard seed; 1 tsp cumin seeds; 2 dry red chilli; 6/8 cloves garlic; 1 tsp vinegar; For Tempering :-; 2 tsp Mustard Oil; 1 Onion chopped; 1 dry red chilli; 1 tsp panch phoran (mixture of mustard, jeera, fenugreek, saunf, kalunji)

Kirti Das @cook_15894310

Hyderabad

#greenveg
#goldenapron #week19

Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

#greenveg
#goldenapron #week19

Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

Kirti Das @cook_15894310

Hyderabad

#greenveg
#goldenapron #week19

Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

#greenveg
#goldenapron #week19

Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

Saved

Ingredients

30mins

2 servings

2 stemsKakharu Danka (Pumpkin Stems) - with Pumpkin leaves (cut into long pieces)
100 gmsRidge gourd(cube)
100 gmsPumpkin (cut into cubes)
1/2 tspTurmeric powder
to tasteSalt
1 tspoil
1 tspCumin and Mustard seeds
2Green Chilies
Masala to be Paste :-
2 tspmustard seed
1 tspcumin seeds
2dry red chilli
6/8 clovesgarlic
1 tspvinegar
For Tempering :-
2 tspMustard Oil
1Onion chopped
1dry red chilli
1 tsppanch phoran (mixture of mustard, jeera, fenugreek, saunf, kalunji)

Saved

Steps

30mins

1

Separate the pumpkin leaves from stem and wash it. Roughly chop the leaves. Soak the masalas under 'masala to be paste' in vinegar for about 15 minutes and grind to make a very fine paste.
2

Put 1 tsp oil to the kadhai. Add cumin and mustard seeds, when they splutter, add all the veggeis except pumpkin leaves and stir fry about 5 minutes.
3

Add the mustard paste and saute. Add 1 cup water, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves and mix it. Again cook for 5-8 minutes and remove form heat.
4

For tempering, Add oil to the pan / kadhai. Add dry red chilli, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka and boil for 2 minutes. Switch off the flame and Serve hot with rice/roti.