Saturday, 9 August 2014

Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

1 small green pumpkin/kaddu weighing 1 kg approx.
1 onion sliced  if not making during fasting
1 or 2 green chilies as per taste
1/2" ginger finely chopped
1/2 tsp mustard seeds (rai)
1/4 tsp fenugreek seeds/methi seeds
1 tsp cumin seeds/jeera
1/2 tsp red chili powder/lal mirch powder
1/2 tsp turmeric powder/haldi
1/2 tsp sabzi masala powder/garam masala
1 tsp dry mango powder (amchur) or juice of one lemon
1 tbsp sugar or crushed jaggery
2 tbsp oil
rock salt/sendha namak or common salt as per taste if not making during fasting

  1. Wash the pumpkin.  and chop it into 3/4" cubes.
  2. Heat oil in a kadahi and add the fenugreek seeds,rai and cumin seeds and fry for a minute on a low flame.
  3. Now add onion,ginger and green chilies and cook for 2-3 minutes.
  4. Add the chopped pumpkin,salt and turmeric powder and cook under lid on low flame stirring occasionally till the pumpkin becomes soft.If required you can add a little water during the above process.
  5. Now add  all the dry spices and mix well.
  6. Add the sugar or jaggery and cook the sabzi till, the water left by sugar evaporates by cooking it without lid.
  7. Garnish with coriander leaves and serve hot along with crispy puries or soft puries.
  1. If you are using lemon juice in place of amchoor powder then add the same after switching off the gas because the lemon juice becomes bitter in taste if you cook it.

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