The day of Hanuman Janmotsav is very special. On this day, devotees observe fast, Sunderkand Paath takes place in temples, and Puja-Paath and Havan are organized in homes. On such auspicious occasions, people often prefer Satvik food, i.e. without onion and garlic.
So why don’t you also make sweet and sour pumpkin vegetables like those in Bhandaar this time? This recipe is as good in taste as it is light to digest and perfect for Puja. Come, let’s learn how to make it.
Ingredients for Pumpkin Sabzi:
Ingredients required (serves 4):
Green pumpkin – 500 grams (cut into big square pieces with peel)
Mustard oil – 3-4 teaspoons
Asafoetida – 1/4 teaspoon
Bay leaf – 1
Dry red chilli – 2
Cumin seeds – 1 teaspoon
Fennel seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Fenugreek seeds – 1/2 teaspoon
Coriander seeds – 1/3 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli – as per taste
Green chilli and ginger – finely chopped
Salt – as per taste
Black salt – 1/2 teaspoon
Jaggery – 1 teaspoon (grated or small pieces)
Kasuri methi – 1 pinch
Garam masala – 1/2 teaspoon
Dry mango powder – 1/2 spoon
Green coriander – for garnish
Method of making sweet and sour pumpkin vegetable:
First, wash the pumpkin well and cut it into big square pieces without peeling it. (Cooking with the peel enhances the vegetable’s taste and texture.)
Now heat mustard oil in a pan. Add asafoetida, bay leaves, and dried red chillies when the oil is well heated.
After this, give Panchphoran Tadka – add cumin, mustard, fennel, fenugreek, and coriander seeds and fry lightly.
Make a mixture of spices by mixing turmeric, coriander powder, Kashmiri red chili and a little water in a bowl.
Now pour this mixture into the pan and fry for 2 minutes, till the aroma of the spices starts coming.
Now add ginger, green chillies, and jaggery, so that a sweetness comes.
Now add chopped pumpkin, mix well. Add salt and black salt on top.
Cover the pan and cook on medium flame for 15-20 minutes, stirring occasionally. Finally,y add dry mango powder, garam masal, a and kasuri meth when the pumpkin is cooked welli.
Sprinkle some green coriander on top, and our Bhandaar wali khatti-meetha pumpkin ki sabzi is ready!
What to eat with it?
The authentic taste of this delicious vegetable comes with hot puri, plain paratha or plain khichdi. It can also be eaten on fasting days (if you take pumpkin during fasting).
Pumpkin is a good source of iron, vitamin A and fiber.
Bhandaar’s vegetable is usually made without onion-garlic and with jaggery, making its taste especially sweet-sour.
Panchphoran (Bengali and Eastern Indian tadka technique) helps taste and digestion.