Monday, January 23, 2017

Dudde Phulla Gojju ( pumpkin flower chutney)



This post was written a couple of months ago and I never got the time to publish it! I am glad it is here now when everyone has come back with renewed determination to eat healthy!!





Did you know that you could make a dip/chutney from pumpkin flowers??
I didn't know either!




During Fall, when I went pumpkin picking, I picked up a bunch of pumpkin buds to fry! Yes, it is a specialty cuisine in our community! The lady at the farm told me to pick as many flowers as I wished! My 4 & 7 year old kids were also picking them for me. They picked up a bunch of not just buds but flowers too!!

The flowers in the back were used for this chutney/gojju

I was regaling this to my mom and telling her how sad I would feel to throw them out. My mom told me to make chutney out of the blossomed flowers. I laughed when she told me that! I had never heard of such a thing! But when I realized how easy the recipe was, I decided to give it a try. The result was delicious! It was gone within a day! We used it as a dip with the dosa for breakfast and then again with rice for lunch!




Do give this simple recipe a try!


Servings: 3-4


Prep time: 10 minsCook time: 5 minsTotal time: 15 mins


Ingredients:


Pumpkin flowers: around 20-25
Red chillies: 2
Methi seeds: 3-4 nos
Asafoetida powder: a pinch
Salt: to taste
Ghee ( clarified butter) or oil: 1/2 tsp
Tamarind : pea-sized if dry or 1/8 tsp if using pulp.
Water: 1/4 cup


Tempering:

Coconut oil: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaf: a sprig



Method:


Wash and thoroughly clean the pumpkin leaves. Separate flowers from stem. Discard stems.

Heat 1/2 tsp ghee in a frying pan. Add the red chillies, methi seeds, asafoetida & pumpkin flowers. Sauté for a couple of mins or until the flowers are wilted.
Turn off the flame & let it cool down.
Once cooled, add tamarind, salt and eyes and blend it to a smooth paste.
Take this in a bowl.

Tempering:

Heat 1/2 tsp oil in a frying pan.
Add mustard seeds. Once the mustard seeds splutter, add the curry leaves and turn off the flame.

Add this on top of the chutney as garnish.

Mix before serving.



Serve with dosa/ chapati or rice!



Can be refrigerated and used for up to a week.


Enjoy!

I am bringing this to Fiesta Friday #156  and Saucy Saturdays#81.

Cooking made easy:


Regular cooking oil can be used as a substitute for most recipes that call for ghee or clarified butter. However, the dish may not be as flavorful. If you are health conscious then it is better to use ghee & oil in the ratio of 1:1. The dish will be low in calories yet flavorful!


Tip for healthy living:


Ghee is a much healthier option than most oils. A little bit of ghee can go a long way in making your dish flavorful. Also, ghee prevents food from burning easily when you have to sauté for long periods of time.

Food for thought:


Nothing has more strength than dire necessity. Unknown




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