Cheynempet Pusknika Pumpkin with fenugreek This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Aug 2019 in Recipes Course New Update Main Ingredients Pumpkin, Onions Cuisine Fusion Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Cheynempet Pusknika 225 grams Pumpkin 1/4 teaspoon Onions 1 small Onion 1/4 inch piece Ginger 1 cloves Garlic 2 Green chillies a few sprigs Fresh coriander leaves 2 teaspoons Oil 1 teaspoon Fenugreek seeds (methi dana) 2 tablespoons Coconut,scraped to taste Salt Method Scoop out the seeds, peel and wash pumpkin. Cut the flesh into cubes. Parboil with little turmeric powder. Peel, wash and chop onion. Peel, wash and chop ginger roughly. Peel, wash and chop garlic. Remove stems, wash, slit, de-seed and chop green chillies. Clean, wash and chop coriander leaves. Heat oil in a pan and add fenugreek seeds. Sauté for few seconds and then add chopped onion, ginger, garlic and green chillies. Cook until the onions are soft. Add the pumpkin, scraped coconut and salt. Cover the pan and finish cooking over low heat for five to ten minutes. Stir in chopped coriander leaves and serve hot. Nutrition Info Calories 210.1 Carbohydrates 12.825 Protein 4.12 Fat 15.815 Other Fiber 2.11 #Fenugreek seeds (methi dana) #Fresh coriander leaves #Garlic #Ginger #Green chillies #Oil #Onion #Onions #Pumpkin #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article