1 kg (2.2 lb) Green pumpkin (hara kaddu)
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1 tsp (3 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
4 - 5 Green chillies, chopped
2 tsp (12 g) Garlic (lasan), peeled, crushed
1/2 tsp (1 g) Cumin (jeera) powder
1/2 tsp Coriander (dhaniya) powder
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1 tsp (3 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
4 - 5 Green chillies, chopped
2 tsp (12 g) Garlic (lasan), peeled, crushed
1/2 tsp (1 g) Cumin (jeera) powder
1/2 tsp Coriander (dhaniya) powder
method
1. Dice / grate the outer portion of the pumpkin without peeling it. Discard the inner portion.
2. Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds.
3. Add the pumpkin, cover and cook for 10 minutes.
4. Add turmeric powder and salt. Toss a little and then add green chillies and garlic. Cook further for 3 - 4 minutes, tossing occasionally.
5. Add cumin seed-coriander powder and cook covered for 3 - 4 minutes on low heat.
6. Remove from heat and serve hot.
2. Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds.
3. Add the pumpkin, cover and cook for 10 minutes.
4. Add turmeric powder and salt. Toss a little and then add green chillies and garlic. Cook further for 3 - 4 minutes, tossing occasionally.
5. Add cumin seed-coriander powder and cook covered for 3 - 4 minutes on low heat.
6. Remove from heat and serve hot.
serving amount
serves: 2 - 4
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