Pumpkin Mosaru Bajji./ Pumpkin Curd Curry

 Pumpkin is one of the best vegetable that grows nicely in winter. We do like pumpkin and prepare so many varieties of curries, dosa, idli rotti etc etc etc. Here I have prepared very easy and one of the traditional dish from Pumpkin. It can be used as side dish, dip, or even eat it as it is. 

I have used cooked pumpkin pieces, salt, green chilly, ingh, curd and seasoning it with mustard and jeera in coconut oil. 

Let us see some benefits of eating Pumpkin in our diet. 

It is rich in nutritious and good for health. It is rich in antioxidants and keep away the chronic diseases. It helps to boost our immunity. It is good for our eye health. It is low in calories and good for weight loss. it is rich in fiber and good for people who suffer from constipation. Pumpkin is filled with vitamin A and takes care of our skin health. Pumpkin is rich in potassium and Vitamin C. It is rich in minerals like vitamin B2, Vitamin E, Vitamin A and Vitamin C and minerals like copper, manganese, potassium and iron. 

So do use Pumpkin once in a while and get benefit with the above nutrients.

Now Let see the recipe :

No onion or garlic is used in this recipe. 

It is purely brahmin food and you can prepare it during festival or feast or any other fasting days.

Things Needed :

Boiled Pumpkin pieces : 1 Bowl.

Curd : 1 Bowl

Salt : As required 

Ingh : a pinch

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Jeera/ Cumin Seeds : 1/2 Teaspoon

Green chilly : 1 

Curry leaves : 5 to 6 leaves

Ingh /Asafoetida : A little

Method : 

1. Take a big bowl and add cooked pumpkin pieces.

2. Mash it nicely and add curd. Mix it well.

3. Add salt and little ingh and mix it nicely. 

4. Keep a pan and prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves with coconut oil.

5. Add done seasoning to pumpkin curd curry and mix it nicely.

6. Pumpkin Mosaru Bajji is ready and serve as one of the side dish.

Note :

Cook pumpkin nicely and it is easy to mash it well. 

Use of any cooking oil is optional.

Use of garlic and onion is optional.

Use good curd to get tasty mosaru bajji. 

Pumpkin Mosaru Bajji

Mosaru bajji is a type of curry prepared using Curd or butter milk. Here I have prepared Mosaru bajji using pumpkin. It is an easy recipe and not much of preparation is needed. Try and enjoy.

I have used cooked pumpkin pieces, curd, seasoned with mustard seeds, ingh, green chilly and curry leaves.

Let us see some benefits of eating PUMPKIN in our diet.

Pumpkin is a type of winter squash, is filled with vitamins and minerals.
It is rich in antioxidant properties and helps to strengthen our immunity in our body. It is good for our eye health.It is low in calorie and good for people who are in diet. It is good for our heart health. It is rich in Vitamin A, Vitamin C, Vitamin B6 and Vitamin E. It is full of fiber and good for people who suffer from constipation.Pumpkin is filled with minerals like potassium, iron, copper and manganese. It is also rich in protein and good for our skin health.
NO ONION or NO GARLIC DISH.
Good to prepare during festival, feast, fasting or family get together.
Let us see the recipe now :

Things Needed :

Cooked Pumpkin pieces : 1 Bowl
Curd /Yogurt : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Green chilly : 2
Curry Leaves : 5 to 6

Method :

1. Wash and peel off the hard layer of the pumpkin and cut into pieces.

2. Cook and keep it aside. Let it cool. Wash and cut green chilly. Cut in to small pieces.
3. Now smash cooked pumpkin pieces nicely.
4. Add salt and a cup of curd.

5. Mix it well and shift it to a serving dish.

6. Add seasoning done in coconut oil, using mustard seeds, jeera/cumin seeds,  cut green chilly, ingh and curry leaves.

7. Mix it and serve as one of the side dish.

Note :

Pumpkin cooks quickly so no need to use the pressure cooker. (Optional).
Use of red chilly instead of green chilly is optional.
Use of any cooking oil is optional.
Use of savoury curd makes Mosaru bajji tastier.
Time : 10 minutes. (Pumpkin pieces should be cooked already).
Serves : 2 to 3 . 

Palak - Paumkin Fry

Palak - Pumpkin Fry is a quick and yummy side dish. Palak - Pumpkin fry is a mild spicy dish that fits to all age group.

I have used home grown palak which I got from my pot and used a carrot and a cup of pumpkin gratings. I also used coconut to make the fry more tasty.
Let us see some benefits of eating Palak /Spinach leaves in our diet.
Palak /Spinach is loaded with vitamins, minerals, nutrients and antioxidants. Palak is rich in insoluble fiber and good for people who suffer from constipation. Palak leaves contain potassium, magnesium and vitamin B6, B9 and Vitamin E. It is rich in Vitamin C, Vitamin K, floic acid, iron and calcium. Palak is good for good skin health and our immune system.
 Palak - Pumpkin Fry is mild spicy curry and it has No garlic or No onion.
Let us see the recipe now :
Ingredients :
To Fry :
Palak/Spinach : 1 Bundle
Carrot grating : 1 Carrot
Pumpkin Gratings : 1 Cup (1/4 of 1 small pumpkin)
To Add :
Salt : As required
Turmeric powder : A pinch
Chilly powder : 1/2 Teaspoon
Coconut Grating : 2 to 3 Tablespoons
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves and green chilly : 1

Method :

1. Wash and cut palak leaves and keep it aside.

2. Wash and scrape out the outer layer and grate carrot and keep it aside.
3. Peel off the pumpkin hard layer and grate the vegetable and keep it aside.

4. Grate coconut and Wash and slit green chilly and cut curry leaves.
5. Keep a pan on the fire and put oil. Let it get hot. Add mustard seeds and jeera.
6. Let mustard seeds splutter. Add 1 slit green chilly. Add a pinch of turmeric powder.
7. Add curry leaves and cut palak leaves. Stir slowly and let it get soft. ( Fry on low flame).

8. Add grated carrot and stir slowly.

9. Add pumpkin gratings and stir for 5 to 6 minutes. ( On low flame).

10. Add salt and red chilly powder and mix it nicely.
11. Add coconut gratings and put off the fire.

12. Shift the Palak - Pumpkin Fry to a serving dish and enjoy as one of the side dish.

Note. 

You can add more carrots. (Optional). You can add more chilly. Do not add any water. Fry on low flame. Adding coconut is optional.
You can have this fry with chapati as chapati roll. You can also keep this fry in the middle of the bun and place some cucumber and have it. Adding any other spices is optional. I always like to have mild khara so that I use very little chilly in my cooking.
Time : 10 Minutes
Serves : 2 To 3.

Pumpkin Dal

Pumpkin is filled with loads of healthy properties. It is always better to make use of the natural benefits from vegetables.
Here is  Pumpkin Dal that you can try and enjoy your meal.

Here is a Pumpkin Dal that I have prepared and it is mild, delicious and nice to have with all the main dishes like plain rice, chapatis, rotis, pooris, dosa or idli.
I have used " Pumpkin ", toor dal, green chilly and a little rasam powder. (Freshly done at home).
Let us see some benefits of eating " Pumpkin " in our diet.
Pumpkin is one of the winter squash. They are rich in healthy properties. It is low in calorie and good for weight loss. It is rich in antioxidants and helps to boost our immune system. It helps to protect our eye sight. It is rich in Vitamin A. It protect us from chronic diseases. Pumpkin is rich in Vitamin C, Vitamin E and Potassium. It is good for our skin and rich in fiber.
No Onion or No Garlic is used here in this " Pumpkin Dal ".
It is simple, quick and healthy and suits to all age group.
Let us see the recipe now.

Things Needed :

To Cook :
Toor Dal : 1 Cup
Pumpkin Pieces : 1 Bowl. (Half of 1 small pumpkin).
To Add :
Green chilly : 2
Rasam Powder : 1 Tbs
Grated raw mango : 2 Tbs
Mustard Seasoning : 1 Tbs
Salt : As required
Seasoning :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Jeera/Cumin seeds
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer hard part of pumpkin and cut into small.
2. Wash dal and pressure cook for 5 to 6 minutes. Wash curry leaves and green chilly.

3. Add pumpkin and 1/4 tsp of methi seeds and  cook  for 4 to 5 minutes.
4. Wash and grate mango and add it to cooked dal.

5. Add salt and little turmeric and mix it well. Add slit green chilly.
6. Add rasam powder, mix all the ingredients well and cook for 2 to 3 minutes.

7.  Shift Pumpkin dal to a serving dish and add mustard seasoning.

8. Pumpkin dal is ready to serve.

9. We had it with plain rice and raw mango tambuli.

Note :

Use of pressure cooker to cook dal helps the dal to cook well. Cook Pumpkin separately. Adding methi seeds reduces the cholesterol in food. Home made rasam powder adds to the taste.
Adding more chilly is optional.
Time : 30 Minutes.

Serves : 2 to 3
Home made Rasam Powder :
Dry fry 1/4 tsp of methi seeds, 2 to 3 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 ts of jeera. Add little ingh/Asafotida.
Dry grind once it is cooled.  (Only for 1 time use).

Pumpkin Flower Tava Fry

Pumpkin Flower Tava Fry is an side dish and favourite dish of  Dakshina Kannada, especially Konkanis. Pumpkin flowers are loaded with healthy properties.

I have used besan, jeera/cumin seeds and chilly powder and salt. No added cooking soda or eno here.

Let us see some benefits of having these pumpkin flowers in our diet.

Pumpkin flowers are good source of nutrients, vitamins and minerals.
Pumpkin flowers are known to be full of health benefits. They are good for strengthening immunity system in our body. Good for treating for common cold and they are good for bones. They improve our vision since it contain Vitamin A. They are rich source of vitamin B9. The intake of pumpkin flower helps to improve the sperm quality and helps in infertility issues. It has vitamin c, vitamin B2 and vitamin B3. They  are good source of minerals like iron, magnesium, phosphorus.
 iron, phosphorus,
Pumpkin plants bear two types of flowers. One is male which has no fruit under the flower and the female bear the fruit. (Small pumpkin).
Male flower which has no fruit under the flower.

Female flower which has fruit under the flower.

This Pumpkin Flower Tava Fry is simple, quick, yummy and easy to prepare.
I have used pumpkin flowers which grew in our pots, salt, chilly powder, cumin seeds and
besan./Channa flour .
Pumpkin flowers should be checked, cleaned and washed nicely. There will be ants inside the flowers.
Let us see the recipe now :

Things needed :

Besan /Channa flour : : 1/2 Cup
Pumpkin flowers : 4 to 5
Red chilly Powder : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Wash pumpkin flowers nicely.

2. Take out the end part completely.  It is only the petals are used.
3. Check the petals to make sure there are no ants or any worm is hid in the petals.

4. Take a bowl and add 1/2 cup of besan, required salt, jeera/cumin seeds and chilly powder.
5. Mix all the ingredients nicely and add water to prepare bajji batter. It should be like dosa batter consistency.

6. Keep a dosa pan on the fire and heat. Add little oil to it. Let the fire be low.
7. Dip each pumpkin petal in besan batter and place it on the tava. Sprinkle some oil on it.

8. Cook on low and medium heat. Put some oil on the top and turn the other side and cook till they turn slightly golden brown.

9. Now Pumpkin flower Tava fry is ready to serve.

10. Serve as one of the side dish with lunch.

Note :
You can also prepare pakodas, dry palya, mosaru bajji and other side dishes with this Pumpkin flower.
Adding little rice flower to the batter while mixing is optional.
Adding little more chilly powder is optional.
Adding more oil helps the food to be tasty.

Time : 15 minutes.
Serves  : 2.