Bihari Kohira/Pumpkin ki Sabzi
Pumpkin cubes simmered with panch phoron and a touch of jaggery into a soft, mildly sweet-savoury sabzi eaten across Mithila homes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 7 g
- carbs
- 18 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 140 kcal
Instructions
- 1
Heat mustard oil in a kadhai (deep pan). Sizzle the panch phoron (five-spice blend) and dried red chilli until fragrant.
- 2
Add the pumpkin cubes, turmeric and salt. Fry gently for 3-4 minutes.
- 3
Add slit green chillies and a splash of water. Cover and cook on low heat until the pumpkin softens.
- 4
Mash a few pumpkin pieces against the pan to thicken the sabzi (vegetable dish), leaving the rest whole.
- 5
Stir in jaggery (unrefined sugar) if using. Cook for another 2 minutes.
- 6
Serve warm with roti or rice.
Chef's tips
Cooking the pumpkin covered on low heat lets it soften evenly without needing much water. A pinch of jaggery balances the mustard oil's pungency.
Ingredient substitutions
- panch phoron → cumin and mustard seeds mixed
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently in a pan on low flame.
Common mistakes to avoid
- •Overcooking into a completely mashed puree instead of a soft sabzi with texture.
Serving suggestions
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