Gavar Pumpkin Sabji Recipe

Name: Gavar Pumpkin Sabji Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Cluster Bean (1 cup Gawar Phali (Kothavarangai / Cluster beans) washed strings removed and cut); 1 cup Pumpkin (1 cup Kaddu (Parangikai/ Pumpkin) peeled and chopped); 1 piece Yellow Onion (1 Onion chopped); 5 pieces Garlic (5 Garlic crushed); 4 tsp Dried Red Chili (4 Dry Red Chillies chopped (or 1 teaspoon red chilli powder)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) toasted and crushed); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Amchur (1/2 teaspoon Amchur (Dry Mango Powder)); 2 tsp Peanut (2 teaspoons Roasted Peanuts (Moongphali) powdered (optional)) — optional; ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Vegetable Oil (Oil as required (vegetable oil used)); 0 pieces Table Salt (Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnishing, finely chopped)

Gavar Pumpkin Sabji Recipe - Sabzi Recipes (Indian)

30 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Cluster Bean1 cup · 1 cup Gawar Phali (Kothavarangai / Cluster beans) washed strings removed and cut
Pumpkin1 cup · 1 cup Kaddu (Parangikai/ Pumpkin) peeled and chopped
Yellow Onion1 piece · 1 Onion chopped
Garlic5 pieces · 5 Garlic crushed
Dried Red Chili4 tsp · 4 Dry Red Chillies chopped (or 1 teaspoon red chilli powder)
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Asafoetida½ tsp · 1/2 teaspoon Asafoetida (hing)
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf) toasted and crushed
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Amchur½ tsp · 1/2 teaspoon Amchur (Dry Mango Powder)
Peanut2 tsp · 2 teaspoons Roasted Peanuts (Moongphali) powdered (optional) · optional
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Vegetable Oil0 pieces · Oil as required (vegetable oil used)
Table Salt0 pieces · Salt to taste
Cilantro0 pieces · Coriander (Dhania) Leaves for garnishing, finely chopped

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Steps

1To begin making the Gavar Pumpkin sabji, first heat a small wok.
2Add the fennel seeds. Toast them lightly and cool. Crush them coarsely using a mortar pestle or a rolling pin.
3Heat oil in a pressure pan or wok. Add the mustard seeds and once they splutter add the cumin seeds.
4Add the methi seeds, red chillies, hing and turmeric. Add the crushed garlic and onion and saute for a minute.
5Add the gavar beans and pumpkin pieces. Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well.
6Season with salt and add 1/2 cup (or more) water. Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft.
7You can alternatively cook covered in a wok till the vegetables just become soft.
8Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using). Mix well and cook for 1-2 minutes.
9Serve hot garnished with coriander leaves. Serve Gavar Pumpkin Sabji as a side dish with Panchmel Daland hot Phulkas.