Bageshwar News: Once tasted the taste of this sour and sweet vegetable of the mountains, you will forget the hotel test, know the special recipe! – Uttarakhand News

Bageshwar: It should not happen to Uttarakhand and the traditional food there is not mentioned, this cannot happen. Especially the kitchen of the Kumaon region is such a confluence of taste, health and culture, which connects with its roots in every Niwale. A very special name in these cuisine is pumpkin hatched vegetable. It is not just a dish, but the identity of hill houses during the rainy season. The taste of sour-sweetness is such that one who eats once, settles on his tongue forever.

What is special in this special pumpkin and this vegetable
In Kumaoni areas of Uttarakhand, this vegetable is made during rainy and summer season. It is light in taste, beneficial for health and easy to digest. This is the reason why it has found a special place in traditional food. This vegetable cools the body and creates a balance between heavy food.

This is how this delicious and nutritious vegetable is made

To make this vegetable, desi yellow pumpkin is first used, which is especially grown in hill fields. The pumpkin is cut into small pieces. Then a little mustard oil is heated in an iron pan and cumin, jakhya and finely chopped garlic are added to it. This prepares aromatic tempering. In some places, asafetida and dry red chili are also added to taste.

After the tempering, pumpkin pieces are cooked and cooked on low flame. When the pumpkin becomes soft, then turmeric is added to it and salt as per taste. The mild sweetness of the pumpkin occurs naturally, so there is no need to add sugar or jaggery.

Real identity comes from buttermilk

When the pumpkin is cooked well, then the buttermilk is added to it. It is taken care that the vegetable should not be cooked for long after adding the buttermilk. The gas is closed after just a boil. The buttermilk not only gives this vegetable a sour taste, but it also helps in digestion. This vegetable in the mountains is made especially during summer and rainy season, because it cools the body and is digestible.

With whom is this vegetable eaten
This delicious vegetable is eaten with hot rice or mandue i.e. ragi bread. This mail makes the taste even more special. This dish not only relaxes the stomach, but also gives energy and lightness to the body.