Ingredients:
• ½ kg of one of the following:
• cauliflower, cabbage, grated radish, navalkohl, white gourd or Snake gourd
• 2 Green chillies (optional)
• 1.5 tbsp – fresh grated Coconut
• 1 tbsp – Bengal Gram dal
• a pinch Turmeric
• a pinch Sugar
• ½ tsp – Mustard Seeds
• 1 tbsp – oil
• salt to taste
• a pinch of asafetida
Method:
- Wash and dry the vegetable of your choice. Cut it into bite size pieces. Soak the dal for ½ an hour before cooking.
- Heat oil in a wok. Pop in the mustard seeds, asafetida and turmeric.
- Add the green chillies. Stir. Put the vegetables and dal into the wok. Sprinkle with salt and sugar.
- Cook covered. Use a steel plate as a lid for a skillet. On it pour some drinking water.
- As this heats, it helps cook the pumpkin.
- When you remove the lid to stir, you can pour in some of the hot water if the bhaji requires moisture.
- Stir occasionally and check if the vegetables are tender.
- Just before removing the bhaji from the heat, sprinkle the coconut over it and combine.
- Garnish with coriander and serve hot with polis or rice.