Serves 1
Directions
- 1Heat mustard oil in a pan.
- 2Fry the diced pumpkin until slightly brown around the edges, then remove and keep aside.
- 3Temper the remaining oil with panch phoron, 2 dried red chillies, bay leaf and hing.
- 4Add the diced potatoes and lightly fry; cover and cook for a few minutes.
- 5Mix ginger, cumin powder, Kashmiri red chilli powder and turmeric powder with a little water to make a paste, then sauté it in the oil for about 2 minutes.
- 6Add the black chickpeas and coconut; sauté for a few minutes.
- 7Add the fried pumpkin and slit green chillies.
- 8Cover and cook until the vegetables are completely cooked.
- 9Add hot water as needed to achieve the desired consistency.
- 10Add tamarind pulp and adjust salt and sugar to taste.
- 11Sprinkle bhaja moshla over the curry before finishing.
Ingredients
- 400 g pumpkin, diced
- 2 medium potato, diced
- 1/3 cup black chickpeas
- 1/3 cup fresh grated coconut
- 4–5 green chillies
- 1 tsp ginger
- 1/4 tsp hing (asafoetida)
- 1 tsp panch phoron (5-spice mix)
- 2 dried red chillies
- 1 bay leaf
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp cumin powder
- 1/3 tsp turmeric powder
- 1/2 tsp bhaja moshla
- 50 ml mustard oil
- 1 tbsp tamarind pulp
- 1.5 tsp sugar
- salt (optional)
- hot water (optional)
Equipment
pan
Tips
- Bhaja Moshla preparation: dry roast and grind 1 tsp each of cumin, coriander, and fennel seeds, 2 green cardamom pods, and 1 bay leaf.
- Adjust the amount of hing depending on its pungency.
- Adjust salt and sugar to taste.
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