Pumpkin Bhaji

1. 1
   prep · ~10 min

   Prepare the pumpkin and aromatics.

   1.Peel the pumpkin, remove the seeds, and cut it into medium cubes.

   2.Slice the onion thinly.

   3.Chop the ginger finely and slit the green chilies.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and cook until fragrant, about 10 seconds.

   TIPKeep the heat medium so the seeds crackle without burning.
3. 3
   saute · ~6 min

   Cook the onion, ginger, and chilies.

   1.Add the sliced onion and cook until soft and lightly golden, 4 to 5 minutes.

   2.Add the ginger and green chilies.

   3.Cook for 1 minute until fragrant.
4. 4
   saute · ~2 min

   Add the pumpkin and spices.

   1.Add the pumpkin cubes and mix well.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Stir well so the pumpkin is coated evenly with the spices.
5. 5
   simmer · ~12 min

   Cook the bhaji until tender.

   Add water and jaggery, then cover and cook on low heat for 10 to 12 minutes, stirring once or twice, until the pumpkin is soft but not mushy.

   TIPIf the pan dries out before the pumpkin softens, add 1 or 2 tablespoons more water.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

   Uncover the pan, mash a few pumpkin pieces lightly for texture, then stir in lemon juice and chopped coriander leaves.

7. 7
   serve

   Serve the pumpkin bhaji warm.

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