Cheynempet Pusknika

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

1. Scoop out the seeds, peel and wash pumpkin. Cut the flesh into cubes. Parboil with little turmeric powder. Peel, wash and chop onion.
2. 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.
3. 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.
4. 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