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| Main Ingredients | Red Pumpkin, Mustard Oil |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 500 grams red pumpkin, peeled and cut into medium-sized cubes
- 2-3 tablespoon mustard Oil
- ¼ teaspoon asafoetida
- 3-4 dried red chillies, broken
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds (methi dana)
- 1 inch ginger, finely chopped
- 15-20 curry leaves
- Salt to taste
- 1 teaspoon garam masala powder
- 1 teaspoon chaat masala
Method
- Heat mustard oil in a non-stick pan, add asafoetida, dried red chillies, mustard seeds, fenugreek seeds and ginger and sauté for half a minute. Add curry leaves, pumpkin and mix well. Add salt and mix. Cook on medium heat for 12-15 minutes.
- Add garam masala powder and chaat masala and mix well. Cook for a minute.
- Transfer sabzi into a serving bowl and serve hot.
Nutrition Info
| Calories | 426 |
| Carbohydrates | 24.9 |
| Protein | 8.2 |
| Fat | 32.5 |
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