Try it out and enjoy this recipe with chapati!!
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 2.
| Ingredients |
2 cups red pumpkin (kaddu), chopped
½ teaspoon cumin seeds (jeera)
½ teaspoon fennel seeds (saunf)
¼ teaspoon nigella seeds (kalonji)
a pinch fenugreek (methi) seeds
¼ cup onions, finely chopped
a pinch asafoetida (hing)
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1½ teaspoons amchur (dry mango powder)
1 tablespoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
Method:
1. Heat the oil in a pressure cooker and add the cumin seeds, fennel seeds, nigella seeds and fenugreek seeds
2. When the seeds crackle, add the onions and saute till they turn translucent.
3. Add the pumpkin, asfoetida, turmeric powder, chilli powder and salt with 1/2 cup of water and pressure cook for 2 to 3 whistles so that pumpkin becomes mushy. If you use the frozen pumpkin then skip the pressure cooking step and just heat it in a pan on stove.
4. Add the amchur and salt and mix well. Simmer till the oil separates from the pumpkin.
Serve hot, garnished with the coriander.
