Indian Recipes
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Ingredients
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| 1 |
Kashiphal [pumpkin], chopped |
750 grams |
| 2 |
Ginger, finely chopped |
1 teaspoon |
| 3 |
Green chilies, finely chopped |
5 |
| 4 |
Turmeric powder |
1/4 teaspoon |
| 5 |
Coriander powder |
1 teaspoon |
| 6 |
Red chili powder |
1/2 teaspoon |
| 7 |
Salt |
to taste |
| 8 |
Fenugreek seeds [methi dana] |
1/4 teaspoon |
| 9 |
Asafetida[heeng] |
a pinch |
| 10 |
Amchoor powder |
1 tablespoon |
| 11 |
Sugar [optional] |
2 teaspoons |
| 12 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 13 |
Oil |
3 tablespoons |
| Method |
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Heat oil in a pan or kadahi over medium-high heat, add fenugreek seeds and
asafetida and let it splutter, now add green chilies, turmeric, red chili powder
and coriander powder, stir, then add pumpkin, stir, add salt, cover and cook
over low heat until tender and all moisture is absorbed. Now add sugar and
amchoor powder, stir and cook for further 5 minutes. Garnish it with chopped
coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Pumpkin, widely used in Western countries in risotto, cookies,
cakes and during Halloween season.In Indian, it is widely used in savory dishes.
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