1 kg (2.2 lb) Pumpkin (kaddu), diced into 1 inch cubes
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 tsp Fenugreek seeds (methi dana)
1 tsp Coriander (dhaniya) seeds
4 Dry red chillies (sookhi lal mirch), roasted
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (2 g) Red chilli powder
1 tbsp (6 g) Mango powder (amchur)
1 tsp (3 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
1 tsp Fenugreek seeds (methi dana)
1 tsp Coriander (dhaniya) seeds
4 Dry red chillies (sookhi lal mirch), roasted
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 tsp (2 g) Red chilli powder
1 tbsp (6 g) Mango powder (amchur)
1 tsp (3 g) Sugar
method
1. Heat the mustard oil in a wok (kadhai); add fenugreek seeds, coriander seeds, and dry red chillies; saute till light brown.
2. Add the pumpkin and mix well. Stir in the turmeric powder, salt, red chilli powder, mango powder, and sugar. Cook on low heat till the pumpkin is done.
3. Serve hot.
2. Add the pumpkin and mix well. Stir in the turmeric powder, salt, red chilli powder, mango powder, and sugar. Cook on low heat till the pumpkin is done.
3. Serve hot.
serving amount
serves: 4 - 6
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