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Tuesday, June 17, 2014

Pumpkin and Peanuts in Schezwan Chutney

How to prepare Pumpkin and Peanuts in Schezwan Chutney |Easy lal bhopla ki subzi Schezwan chutney ke sath.

My today's recipe is fusion of Indian and Chinese, as I am making pumpkin and peanuts in schezwan chutney, sounds interesting, isn't!

This recipe is created by me and such fusions and interesting amalgamation you can see in my other blog postings too, as my aim is to convert the not so desirable food, to the most desirable one.

Also refer:

Instant Pumpkin Recipe (lal bhopla Bhaji)

Normally pumpkin is ignored by many due to its sweetness, but adding peanuts and spicy schezwan sauce, I am actually trying to make this recipe tasty and different and I was very much successful in balancing sweetness of pumpkin.

Believe me, it tasted awesome, as peanuts was giving nice crunchy taste to our sweet pumpkin.

In today's recipe, I am going to use overnight soaked and boiled peanuts.

For making Pumpkin and Peanuts in Schezwan chutney, we require following:

✒200gms Pumpkin 

✒100gms peanuts 
(overnight soaked and boiled)

✒ 1 onion
✒ 1 Tomato
✒ 5-6 Curry leaves
✒ 1tsp cumin seeds
✒ 1tsp mustard seeds
✒ 1tsp fenugreek seeds
✒ 1tbsp Schezwan chutney 
      ( using Ching's )

Dry Ingredients
✒1tsp red chilly powder
✒½tsp chilly flakes (Paprika)
✒1tsp turmeric powder
✒salt to taste

Cooking oil 1tbsp

1.Soaking of Raw Peanuts
Soak peanuts over night in sufficient water in air tight container for 5-6 hours.

2. Boiling of Raw Peanuts
In morning, wash and boil peanuts in sufficient water by adding  3tsp salt, allow 4-5 whistles. We need proper boiled peanuts, peanuts don't absorb salt, so that's why adding 3tsp salt.

3. Vegetable chopping
◾Take Pumpkin, first wash thoroughly under running water tap, then peel and scoop out the fibres and seeds in the centre and cut into one inch pieces.
◾Peel and finely chop onion
◾chop tomato finely

4.Cooking Time
◾Heat oil in frying pan add cumin seeds, mustard seeds, fenugreek seeds and curry leaves, when they start popping add onions, sauté it on high flame for 1-2 minutes, then add tomatoes and cook on high flame for few seconds and slow the flame, cover the lid and cook till tomato gets cooked.

◾Now add pumpkin and peanuts together, first cook them for 1-2 minutes on high flame and then slow the flame, covering lid and cook till pumpkin soft and tender.

◾Then add all dry ingredients, add salt in less quantity as the schezwan sauce which we will add also contain salt. Mix well

◾Now lastly add schezwan chutney, mix and switch off the gas stove. I have added only one spoon, if you prefer spicy, you can add more or as per your taste.

◾Serve hot with chapatti.


  1. Good One :) Looks different will try it ....

  2. Wow! What a unique Chutney, Deepa! Addition of schezwan. YUM! I am loving this beauty! :-)



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