Roti with Pumpkin Bhaji

Ingredients

• 500 g Red Pumpkin (Peeled, deseeded, and cut into 1-inch cubes)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.75 tsp Salt (Or to taste)
• 1 tbsp Jaggery (Grated or powdered)
• 0.25 cup Water
• 2 tbsp Fresh Coconut (Grated, for garnish)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a kadai or pan over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add the cumin seeds, asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the spices are fragrant.
2. 2

   Sauté the Pumpkin and Spices

   • Add the cubed pumpkin to the pan and stir well to coat it with the tempering.
   • Add the turmeric powder, red chili powder, and salt. Mix everything thoroughly for about 1-2 minutes.
3. 3

   Cook Until Tender

   • Pour in 1/4 cup of water, stir, and bring to a gentle simmer.
   • Cover the pan with a lid, reduce the heat to low, and cook for 10-12 minutes.
   • Stir occasionally to prevent sticking. The pumpkin is cooked when it is soft and can be easily pierced with a fork but still holds its shape.
4. 4