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A delightful Maharashtrian sweet and savory pumpkin stir-fry. Tender pumpkin pieces are cooked with simple spices and a hint of jaggery, making it a perfect side dish for rotis or dal rice.
For 4 servings
Prepare the Tempering (Tadka)
Sauté the Pumpkin and Spices
Cook Until Tender
A delightful Maharashtrian sweet and savory pumpkin stir-fry. Tender pumpkin pieces are cooked with simple spices and a hint of jaggery, making it a perfect side dish for rotis or dal rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 151.25 calories per serving with 2.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add Sweetness and Garnish
Add 1/2 teaspoon of Goda Masala or Garam Masala along with the other powdered spices for a more complex flavor.
Add a pinch of amchur (dry mango powder) or a squeeze of lemon juice at the end of cooking for a hint of tanginess.
For added texture and flavor, mix in 2 tablespoons of roasted and coarsely crushed peanuts along with the jaggery.
If you prefer a purely savory dish, you can omit the jaggery entirely.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining healthy vision, immune function, and skin health.
The high fiber content in pumpkin aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness, which can assist in weight management.
Loaded with antioxidants like Vitamin C and E, pumpkin helps strengthen the immune system and protect the body's cells from damage by free radicals.
The potassium, fiber, and Vitamin C in pumpkin all contribute to cardiovascular health. Potassium can help in controlling blood pressure.
Yes, Pumpkin Bhaji is a very healthy dish. Pumpkin is low in calories and packed with essential nutrients like Vitamin A, Vitamin C, and fiber. This recipe uses minimal oil and natural sweetener (jaggery), making it a nutritious side dish.
One serving of Pumpkin Bhaji (approximately 1 cup or 125g) contains around 115-130 calories, depending on the amount of oil and jaggery used.
The best type is the Indian red pumpkin, also known as 'Lal Bhopla'. It has a naturally sweet flavor and a firm texture that holds up well during cooking. However, you can also use butternut squash as a substitute.
Absolutely. If you prefer a completely savory dish, you can skip the jaggery. The natural sweetness of the pumpkin will still come through.
Store any leftover Pumpkin Bhaji in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stovetop or in the microwave.
Fresh pumpkin is highly recommended for the best texture. If using frozen pumpkin, thaw it completely and drain any excess water before cooking to prevent the bhaji from becoming too watery.
This recipe goes great with these complete meals
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