Veg Art

Knocked out!

A face

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Tomato Pyramid

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Pumpkin Bhaaji

This one’s a simple recipe, quick and easy to make and completely fat-free. To begin with, peel and chop pumpkin into a little lesser then one inch size pieces. If you can get some pumpkin leaves as well, that would be great [not frequently available, check out your neighbors garden too :) ]. You need to draw out some fibrous strings from the pumpkin leaves and then wash the leaves well. Chop the stems to about one inch size pieces. Chop the leaves to about 1 cm size pieces. Slit about 3 green chillies. Grate a handful of coconut. So that's all with chopping... let's get on to real cooking now.

Take a vessel and mix together, the pumpkin pieces, chopped stems and leaves, green chillies, coconut, salt as per taste, 1/4 tsp of sugar and 1/4 cup or less of water. Cover the vessel and leave it on a low flame for 10 mins. Stir well and leave covered for another 10 mins. Once the pumpkin is cooked, it's ready.

This goes best with rice as an accompaniment.