Achari broccoli and pumpkin

Achari broccoli and pumpkin


1 person made this

About this recipe: It has distinct taste and a good combination of broccoli and pumpkin which is a hit with kids because it's both sweet and spicy. Serve hot with chapatis.

garima Delhi, India

Serves: 4 

  • 100g broccoli
  • oil as needed
  • 1/4 teaspoon jeera seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon onion seeds
  • 1/4 teaspoon rai (brown mustard seed)
  • 2 red chillies, chopped
  • 2 onions, finely chopped
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 100g pumpkin - peeled, seeded and chopped
  • 60ml water
  • 1/4 teaspoon sugar
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon amchoor powder
  • 1 tomato, seeded and finely chopped
  • salt to taste

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Boil 2 cups of water with 1/2 teaspoon salt, add the broccoli and cook until it is tender. Remove and let it cool.
  2. In a wok or pan heat oil and add jeera, fenugreek seeds, onion seeds, rai and red chilli. Let it fry for 1 minute; after that add onion. Saute onion till it changes to light brown.
  3. Add the turmeric, salt, coriander and pumpkin. Add 60ml of water and cook it on low flame until the pumpkin becomes tender, about 10 minutes. Pumpkin should become tender but retain its shape.
  4. Stir in the broccoli and sprinkle some sugar, red chilli powder and amchoor powder. Stir in the tomatoes; season to taste with salt.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate