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Serving: 3-4 persons
Ingredients:
White Pumpkin - 1 small; should be tender
Mustard Paste - 1 tbsp
Rice flour - 4 tbsp
Kalonji seeds - 1/4th tsp
Turmeric Powder - One pinch
Salt - To taste
White Oil - about 1/2 cup
Cut pcs of white pumpkin/chaal kumro
Fried and ready to serve
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Preparation:
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Cut chaal kumro or white pumpkin into semi
circle pieces that should be atleast 1.5 inch in thickness
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Introduce 3-4 slits (as shown) in each piece.
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To the mustard paste add salt and keep
aside.
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Batter: Add 4-6 tbsp water to rice flour
(depending on desired consistency) and mix with kalonji seeds, turmeric
powder, and salt to taste.
Cooking procedure:
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Immerse appropriately cut chaal kumro/white
pumkin pieces into boiling water for 3 min and remove.
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Lightly coat the mustard paste onto the
pumpkin pieces making sure that the mix is added into the spaces between
slits.
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Heat oil in a kadai. Make sure the oil is
very hot.
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Dip the pieces in batter and add to oil.
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Fry till golden brown and remove on to a
paper towel to drain excess oil.
Serving Suggestions:
Serve with hot rice and dal.
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