Pumpkin Dry Vegetable
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 70342 times
Pumpkin is a wonder vegetable – but sadly, its health benefits are not known to many. Red pumpkin contains a horde of valuable nutrients like fiber, folic acid and vitamin A , while also being low in calories.
That makes it doubly desirable! Lose yourself in the fabulous taste of this Pumpkin Dry Vegetable, while also soaking in its health benefits.
A tempering of varied seeds like fennel, fenugreek, mustard and cumin gives this zero oil subzi a brilliant aroma and flavour, while a dash of dry mango powder gives it a tongue-tickling tang. Enjoy this delicious recipe with whole wheat chapatis .
- Heat a deep non-stick pan on a medium flame and when it is hot, add the fenugreek and mustard seeds and dry roast for 10 seconds.
- Add the cumin seeds, fennel seeds, coriander powder, chilli powder and 2 tsp of water, mix well and cook on a medium flame for 10 seconds, while stirring continuously.
- Add the onions, ginger paste and 2 tsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the red pumpkin, sugar, salt, turmeric powder and ¾ cup of water and mix well. Cover it with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the dry mango powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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