Pumpkins originated from Central America over 7,500 years ago. Now it’s all over the world. Seasonally, pumpkins are harvested in October. In the uk and US, pumpkins are best known for carving on halloween. However, you can also make many types of dishes from it; for example pumpkin soup, pumpkin pie and many more. In India, particularly in our village Pangra near Akola, we traditionally make spicy pumpkin bhaji every year for our festival, Dasara. This is not just for our family but we also make lots of pumpkin bhaji for all the villagers and invite them for dinner. This is called ‘Pangat’. Here we usually serve pumpkin bhaji, chapati, rice, dal and sweet. So I would like to share the recipe for our authentic, delicious Hot And Spicy Pumpkin Bhaji. I hope you enjoy it !!!
INGREDIENT’S :
Pumpkin 1kg.
Green chilli 200gm
Garlic 200gm
cooking oil 20ml
turmeric powder 1/2 tsp
Whole mustered 1/2 tsp
Whole cumin 1/2 tsp
salt as per your test.
fresh coriander for garnish
Prep time : 15 minutes.
Cooking time : 30–40 minutes
Serves : 6 — 10
STEP -BY -STEP- RECIPE :
Diced pumpkin, Garlic and Green Chilli.
first of all grab all the ingredients. These are the main ingredients which is you can see in this top picture.
Diced pumpkin.
wash the pumpkin out side, then cut into half . Take out the seeds properly and diced the pumpkin size around 4cm . Diced them all. All diced peaces washed them again.
Take the green chillis wash properly. Peel the garlic cloves.Crush them all as a big particle.
Make sure don’t make the paste. After that take the deep pan. Add some oil and heated on a medium heat.
Add the whole mustered and whole cumin. When’s it crackle, add crushed chilli and garlic. Add some whole green chillis as well. Fry at list 1-2 minutes. Make sure don’t fry too much or burn the garlic and chilli. After 2 minutes add turmeric powder and salt. Mix them well and cover the lid for 10 minutes. When’s the water releases Add half cup of another water mix well and cover the lid cook at list half an hour.
Hot and spicy pumpkin bhaji
When’s it cook garnish with fresh coriander and Serve with chapatti , rice and yoghurt Raita and enjoy your meal.. !!!
Some tips: I would like to suggest you can manage spice level as per your test.
This is our original authentic recipe which is we can use lots of chillis and garlic make it very testy and very hot & spicy.
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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3 thoughts on “HOT AND SPICY PUMPKIN BHAJI”
Dear Manisha, thank you for sharing your recepi. I never made it well so will try it. Sounds very delicious. Thanks. Vibha
Spice Aromas by Manisha 
Dear Manisha, thank you for sharing your recepi. I never made it well so will try it. Sounds very delicious. Thanks. Vibha
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Thank you vibhaji 🙏
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Nice 👌
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