Ganesh Chaturthi is a festival that celebrates the local seasonal produce. During this time vegetables and fruits are in plenty in Goa. One of my favorites is pumpkin flower buds called “dudiya fulam” in Konkani. These were prepared at my place by coating them in rava and frying, or by deep-fried to make bhajji. I have longed to have this dish for ages. I remember I went on a hunt for pumpkin blossoms on one of my trips to Canada which ended in vain. One of my friends had grown a pumpkin creeper this summer. Unfortunately, it was dying. So I asked her if I could take the blossoms with me. She kindly agreed and I finally made the dish I craved for years! Here is the delicious and simple recipe for pumpkin blossoms, fried in the Goan style.
What you will need:
| Ingredients | Quantity |
|---|---|
| Chili Powder | 1/4 teaspoon |
| Oil | 1 1/2 tablespoon |
| Pumpkin Flower Buds | 10 |
| Rava | 1/5 cup |
| Salt | 1/5 teaspoon |
| Turmeric | 1/4 teaspoon |
Prep Time: 5 minutes
Cook Time: 10 minutes
Serving: 2
How to make it:
- Mix the rava, turmeric, chili powder, and salt together to make the coating.
- Heat a frying pan and add oil.
- Wash the pumpkin blossoms gently.
- Dip the wet pumpkin blossoms in the coating mixer and shallow fry them for around 2 minutes on each side.
- That is it! That simple!