Pumpkin Subzi - A Tasty Vegetarian Recipe
A very tasty vegetarian dish, the Pumpkin Subzi is a hugely flavorful dish with an inherent sweetness to it. A staple vegetarian dish in most homes, it has various preparation styles. In eastern India, you will find a kind of sag (a leafy vegetable) called pui that goes really well with the pumpkin subzi - for half a kg of pumpkin, add 100 gms of cut pui saag and cook as usual. The result is so amazing as the pumpkin blends with this saag really well.
In the recipe described below, I have used panch phoron, a five spice blend of seeds of mustard, cumin, fennel, fenugreek and onion (the onion seeds are known as kaloungi in India, while in Bengal it is known as kala jeera). All five of these spices have a unique flavor and when used together, it boosts the flavor of whichever dish you use them in.
The coconut gives the richness while the masala adds the spiciness to this dish. While the pumpkin has an inherent sweetness as mentioned above, I have used sugar just to enhance the taste that extra bit more. The curry leaves is a herb variety which gives an effervescent aroma and flavor to the mix.
This is a really tasty vegetarian dish not to be missed, so lets look at the recipe.
- 500 gms pumpkin
- 2 tbsp fresh grated coconut
- 1 medium size onion
- 1 small tomato
- 1 tbsp subzi masala
- 1/2 tsp panch phoron (five spices blend - seeds of mustard, cumin, fennel, fenugreek, onion)
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 5 curry leaves
- 1 pinch of asafoetida
- Salt (according to taste)
- 1/4 tsp sugar
- 4 tbsp oil
- 1 tbsp coriander leaves (chopped)
- 2 red chillies (optional)
- 1 tsp ginger-garlic paste
1. Peel the pumpkin and cut into half inch squares.
2. Cut tomatoes and onions finely.
Instruction for cooking
1. Take a pan and heat oil in it.
2. Add panch phoron and as it splutters, add asafoetida,and curry leaves. Let the curry leaves splutter so that the flavor infuses into the oil and then add onions.
3. Fry the onions till the color changes, then add the ginger-garlic paste and stir for a minute, then add tomatoes and the grated coconut. Stir on a low flame so that all the masala blends properly.
4. Add 2 tbsp of water, turmeric, chilli and subzi masala powder to it. Stir for a while till these infuse with the masala. Now, add sugar and salt.
5. Add the cut pumpkin to it and stir for 5 minutes so that the pumpkin gets coated with the masala.
6. Slow the flame, cover and cook for 5 minutes.
7. Now, add 1 cup of water to it and let the pumpkins cook in it with the lid on, stirring occasionally.
8. After around 15 minutes, you'll see that the pumpkin gets tender and the water has evaporated and all you have is your masala pumpkin in the oil. It may take more time depending upon the variety of the pumpkin. Make sure your pumpmkins gets tender but its not mashed. Switch off the flame and garnish with coriander leaves.
9. The tasty Pumpkin Subzi is ready.
Another variation to this subzi would be, if you prefer your subzis a little spicy, you may use red chillies - you can add red chillies when the panch phoron splutters in the oil (note Step 2) before adding the asafoetida. Then follow the rest of the Instructions for this recipe above. Red chilli has its own flavor (separate from green chillies) which infuses its flavor into the subzi making it wonderfully spicy (refer to the image below).
This is a really tasty vegetarian dish or subzi you can enjoy with dals and rice, or roti or parathas. I never used to have this as a kid but as I grew older, I began trying it out and realized what I had missed. This is wonderfully flavorful dish which can be easily made at home and if you love subzis as I do, you will love this. So try it out and enjoy this tasty dish.