500 g (1.1 lb) Red pumpkin (lalkaddu), peeled, sliced
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Fenugreek seeds (methi dana)
Salt to taste
1/2 tsp Turmeric (haldi) powder
6 - 7 Garlic (lasan) cloves, crushed
1 tsp (6 g) Ginger (adrak), scraped, ground
4 Green chillies, quartered, deseeded
6 Lapsi
1 tsp (2 g) Cumin (jeera) seeds, dry roasted
2 tsp (4 g) Coriander (dhaniya) seeds, dry roasted, powdered
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
1 tsp (3 g) Fenugreek seeds (methi dana)
Salt to taste
1/2 tsp Turmeric (haldi) powder
6 - 7 Garlic (lasan) cloves, crushed
1 tsp (6 g) Ginger (adrak), scraped, ground
4 Green chillies, quartered, deseeded
6 Lapsi
1 tsp (2 g) Cumin (jeera) seeds, dry roasted
2 tsp (4 g) Coriander (dhaniya) seeds, dry roasted, powdered
method
1. Heat the oil in a pan; crackle the fenugreek seeds. Then add pumpkin, salt, and turmeric powder; cook till the mixture becomes dry.
2. Add garlic, ginger, and green chillies with 2 tbsp water and mix well.
3. Stir in the lapsi and cook for 10 minutes more till the pumpkin gets mashed and the lapsi cooked.
4. Now add the dry spices; sprinkle 2 tbsp water and cook till the mixture looks pulpy.
2. Add garlic, ginger, and green chillies with 2 tbsp water and mix well.
3. Stir in the lapsi and cook for 10 minutes more till the pumpkin gets mashed and the lapsi cooked.
4. Now add the dry spices; sprinkle 2 tbsp water and cook till the mixture looks pulpy.
serving amount
serves: 2 - 4
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