Butternut & Orange bhartha
2 cups butternut or pumpkin pieces (cut 1” long)
1/2 onion finely chopped
1/2 tomato finely chopped
1 tsp red chilli powder
1/2 tsp dhania jeera powder
2 tsp garlic paste
1/2 tbsp chopped ginger (for the crunch)
1/2 cup Juice of fresh orange
1 tsp mustard seeds
3 tbsp oil
Roast pumpkin pieces in oven for 15-17 minutes on 180 degrees.
Heat oil in a heavy bottom pan and add mustard seeds to sprinkle. Add onions and fry for a minute till it softens.
Add all the spices including ginger and garlic with 1 tbsp of water and cook for a minute.
Add roasted butternut or pumpkin with 1 cup of water and cover the pan. Cook for 5-10 minutes and then smash the pumpkin with the help of a smasher.
Add half orange juice and chopped tomatoes. Again cook for 2 minutes and turn off the heat.
Add the remaining orange juice and garnish with coriander leaves.
Serve hot with wheat chapatis or bajra rotis.