Pumpkin stem sabji
Pumpkin stem sabji

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin stem sabji. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

MASOOR DAL WITH PUMPKIN CURRY AND PANNER WITH POINTED GOURD SABZI Try this pumpkin sabji very easy to make. It will consume less time to cook and tastes soo yummy.

Pumpkin stem sabji is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pumpkin stem sabji is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pumpkin stem sabji using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pumpkin stem sabji:
  1. Take 2 stems Kakharu Danka (Pumpkin Stems) - with Pumpkin leaves (cut into long pieces)
  2. Get 100 gms Ridge gourd(cube)
  3. Prepare 100 gms Pumpkin (cut into cubes)
  4. Take 1/2 tsp Turmeric powder
  5. Take to taste Salt
  6. Make ready 1 tsp oil
  7. Make ready 1 tsp Cumin and Mustard seeds
  8. Take 2 Green Chilies
  9. Prepare Masala to be Paste :-
  10. Make ready 2 tsp mustard seed
  11. Prepare 1 tsp cumin seeds
  12. Prepare 2 dry red chilli
  13. Take 6/8 cloves garlic
  14. Take 1 tsp vinegar
  15. Get For Tempering :-
  16. Take 2 tsp Mustard Oil
  17. Make ready 1 Onion chopped
  18. Take 1 dry red chilli
  19. Make ready 1 tsp panch phoran (mixture of mustard, jeera, fenugreek, saunf, kalunji)

This easy to make recipe is best served with chapati, naan or rice. Loved by people of all age groups, this is an ideal lunch/dinner recipe. Pumpkin STEM Challenge Your Preschoolers Will Love. Bring science, technology, engineering, and math into one fun activity with this preschool pumpkin STEM challenge.

Instructions to make Pumpkin stem sabji:
  1. Separate the pumpkin leaves from stem and wash it. Roughly chop the leaves. Soak the masalas under 'masala to be paste' in vinegar for about 15 minutes and grind to make a very fine paste.
  2. Put 1 tsp oil to the kadhai. Add cumin and mustard seeds, when they splutter, add all the veggeis except pumpkin leaves and stir fry about 5 minutes.
  3. Add the mustard paste and saute. Add 1 cup water, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves and mix it. Again cook for 5-8 minutes and remove form heat.
  4. For tempering, Add oil to the pan / kadhai. Add dry red chilli, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka and boil for 2 minutes. Switch off the flame and Serve hot with rice/roti.

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