Pumpkin takes the top spot on my list of favorite vegetables, I like it in any form, any day. This is one of the ways Ma prepared doodhi bhaaji, in its most simplest form with the 'Goan Trinity' of onion, green chilly and coconut. Goan tirphal also called sichuan pepper is used for this dish and this pepper gives the humble pumpkin a unique flavor, kicks it up a notch and takes it to a totally different level.Ingredients.
4 cups chopped pumpkin(yellow or butternut),
1/2 onion, chopped,
1-2 green chillies chopped,
3 tbsp grated coconut,
10 tirphal pieces/sichuan pepper (optional),
salt to taste,
few tsp of water.
Method.
- Wash and rinse the tirphal, discard the black seed inside it, it is not edible.
- Crush the the pepper slightly but do not powder it.
- Mix all ingredients in a pan, cover and cook on low flame till the pumpkin is tender.
Note.
Discard the tirphal when serving the vegetable, the pepper is not edible.
As with most of the other vegetable dishes, Ma never used oil to cook this dish too.
The tirphal imparts a distinct flavor to the humble pumpkin.
Dudhi is my favorite too and i did not know that triphal/teppal could be added to dry sabjis. At home my mom/MIL usually add triphal to coconut curries. This is very interesting.
ReplyDeleteTo what other veggies can I add triphal?
Doodhi is the only vegetable to which we add triphal and of course some add it to khatkhate too, otherwise we usually add it to coconut based fish curry dishes.
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