Ingredients
- Suriya Gummadikaya / Yellow Pumpkin – 1 slice, medium size
- Pesara pappu / Moong dal – ¼ cup
- Bombay Rava – 2 tbsp
- Coconut gratings – 4 tbsps
- Green chillies – 6 or to taste
- Ginger – 1 “pieces
- Asafoetida / Hing – ¼ tsp
- Oil for frying
- Salt to taste
Preparation Method
- Soak the moong dal for half an hour.
- Peel the skin of pumpkin and cut into cubes.
- Cook with ½ cup of water. Remove when it’s half-cooked.
- Grind the ginger, green chillies, shredded coconut, moong dal, salt and hingua into a paste.
- Add rava to this and make batter of Bajji consistency.(Not too loose or not too thick)
- Let it stand for an hour.
- Heat oil in a kadai, dip the pumpkin pieces in the batter and drop in the hot oil.
- Keep the flame in medium and fry all the pumpkin cubes.
- A hot and sweet pumpkin tikka is ready.
- Serve with tomato ketchup/chutney.
