Bhoplachya Paanaanchi Bhaji(Pumpkin Leaves Vegetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Bhoplachya Paanaanchi Bhaji(Pumpkin Leaves Vegetable) calories by ingredient
Introduction
When I was a child we grew most of our Vegetables in our backyard.My father loved simple food and most of our daily meals included lots of Vegetables.This Vegetable is made from the tender Tips and tender Leaves of the Pumpkin Vine.We would pluck this fresh and Akka would cook these with lots of Garlic and Oil.The Oil has been modified but you can still use as much Garlic as you like!!!! When I was a child we grew most of our Vegetables in our backyard.My father loved simple food and most of our daily meals included lots of Vegetables.This Vegetable is made from the tender Tips and tender Leaves of the Pumpkin Vine.We would pluck this fresh and Akka would cook these with lots of Garlic and Oil.The Oil has been modified but you can still use as much Garlic as you like!!!!Number of Servings: 6
Ingredients
-
50-60 Pumpkin Leaves
0.5 cup Split Pigeon Peas(Toor/Toovar/Arhar Dal)
OR
0.5 cup Yellow Moong Dal
150gms Shallots(Red Onions)
5-10 hot Green Chillies
Salt to taste
1tsp.Brown Cane Sugar
0.5cup Water
3tbsps.shredded Raw Coconut for garnishing
SEASONING
10-15 Garlic Flakes
10-15 Dry red Chillies
1.5tsp.Turmeric Powder
1.5 tsp.Asafoetida(Hing)Powder
3tbsps.Coconut Oil
Directions
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.