"What should I make for dinner?" always a question. And when you are living anywhere but India, things get slightly trickier to get the correct ingredients.
This is not just the recipe but everything around it too!
Bhopla (Pumpkin) purchased at corner store, generally wrapped in cling film is good enough
Salt , turmeric , jaggery , kadipatta (if you dont have it its ok to be omitted), mustard seeds, jeera (either / and), Asafoetida (hing - if not available - omit!!)
chillies -red or green whichever are easier to find
methi seeds or alternate - kasuri methi packet from MDH or any of the Indian masala companies
The preperation -
Cut Bhopla in small cubes
Cut chillies either small or just one long cut.
Heat oil in a pan
Give the usual tadka with mustard seeds, Asafoetida, kadipatta and chillies
After walking around in the kitchen once, put in the bhopla / pumpkin
Stir this for about 2 mins and then cover the bhaji
You can take the time to clear up around yourself and then it will be time for you to add the jaggery. I make some place in the vessel, put the jaggery - it melts and then stir the bhaji
Add the methi seeds or Kasuri methi
Cover up and let cook
You know when the bhaji becomes soft that its getting done.
You can garnish with some corriander and coconut (any type -fresh / frozen / desicated)
But this is not necessary.
Your bhaji is ready! Eat with Chapati's
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