Bhoplachya Paanaanchi Bhaji(Pumpkin Leaves Vegetable)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
50-60 Pumpkin Leaves0.5 cup Split Pigeon Peas(Toor/Toovar/Arhar Dal)OR0.5 cup Yellow Moong Dal150gms Shallots(Red Onions)5-10 hot Green ChilliesSalt to taste1tsp.Brown Cane Sugar0.5cup Water3tbsps.shredded Raw Coconut for garnishingSEASONING10-15 Garlic Flakes10-15 Dry red Chillies1.5tsp.Turmeric Powder1.5 tsp.Asafoetida(Hing)Powder3tbsps.Coconut Oil
PREPARATION
Pick,clean and wash the Dal.Soak in warm Water for 15 minutes.Wash the tender Tips and Leaves clean to remove all the dirt.Chop finely.Chop the Shallots finely.Peel the Garlic flakes and crush them coarsely.Slit the Green Chillies lenghtwise.Break the stalks on the Dry red chillies and break these into two.
METHOD
In a pressure pan mix the finely chopped Pumpkin Leaves and Tips with the soaked Dal,slit Green Chillies and finely chopped Shallots.Add 0.5 cup Water and pressure cook the
Vegetable for 1 whistle so as to keep the Dal whole. Alternately you can steam this and add a little Water on the lid till well steamed.The Dal should be cooked but must not break into pieces or mash.When cooked add the Salt and
the Sugar.
Heat Oil in a wok and add the coarsely crushed Garlic and the Dry Red chillies.Lower flame and when Garlic turns golden sprinkle in the Asafoetida Powder and the Turmeric Powder.Saute for 30 seconds and add the cooked Vegetable.Stir well and steam covered for 1-2 minutes for the Vegetable to absorb the Garlic flavour.
Sprinkle in the shredded Raw Coconut and serve hot with Indian breads----specially Bhakris.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash the Dal.Soak in warm Water for 15 minutes.Wash the tender Tips and Leaves clean to remove all the dirt.Chop finely.Chop the Shallots finely.Peel the Garlic flakes and crush them coarsely.Slit the Green Chillies lenghtwise.Break the stalks on the Dry red chillies and break these into two.
METHOD
In a pressure pan mix the finely chopped Pumpkin Leaves and Tips with the soaked Dal,slit Green Chillies and finely chopped Shallots.Add 0.5 cup Water and pressure cook the
Vegetable for 1 whistle so as to keep the Dal whole. Alternately you can steam this and add a little Water on the lid till well steamed.The Dal should be cooked but must not break into pieces or mash.When cooked add the Salt and
the Sugar.
Heat Oil in a wok and add the coarsely crushed Garlic and the Dry Red chillies.Lower flame and when Garlic turns golden sprinkle in the Asafoetida Powder and the Turmeric Powder.Saute for 30 seconds and add the cooked Vegetable.Stir well and steam covered for 1-2 minutes for the Vegetable to absorb the Garlic flavour.
Sprinkle in the shredded Raw Coconut and serve hot with Indian breads----specially Bhakris.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 67.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g
Member Reviews