Ingredients
- Imperial
- Metric
- 500 g Pumpkin
- .5 tsp Mustard Seeds
- .5 tsp Cumin Seeds
- .5 tsp Fennel Seeds
- .5 tsp Fenugreek Seeds
- .5 tsp Nigella Seeds
- .5 tsp Red Chilli Powder
- .5 tsp Turmeric Powder
- 1 tsp Dry Mango Powder (Amchoor)
- 1 Green Chilli
- 8-10 Curry Leaves
- .5 tsp Salt (as per taste)
- 1 tsp Sugar
- Few Coriander for garnish
- 1 tbsp Ghee (Or Vegetable Oil)
- 1 tbsp Sesame Seeds ( Optional)
Time
- 10 Mins Preparation
- 30 Mins Cooking
Level
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Difficulty
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Spicy
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Nutrition per serving
- Calories 160
- Carb 10g
- Fat 6.5g
- Protein 1g
Step 1
Remove the seeds and cut the pumpkin into small cubes. I usually cook the pumpkin with the skin
Step 2
Slice the chilli and remove the seeds
Step 3
Add 1 tbsp of ghee in an iron or medium to heavy weight pan
Step 4
When the ghee is hot, add 5 spices (also known as Panchphoran) - Cumin, Fennel, Nigella, Mustard and Fenugreek seeds)
Step 5
Add fresh curry leaves, they splutter so stand away from the pan when adding the leaves.
Step 6
Add the pumpkin in the pan and mix it well so the ghee is evenly coated
Step 7
Add Salt, turmeric powder and chilli powder. Add sliced green chilli (optional) and mix it well
Step 8
Add some water and cover it up to met it cook with steam for few minutes. Add sugar and mix it well
Step 9
Cover the pan and cook for 10-15 minutes on low -medium heat
Step 10
Add dry mango powder (Amchoor), mix it well and cook for another 2 min
Step 11
When the pumpkin is tender and slightly mashed, it is ready. Adjust the salt and chilli as per taste.
Step 12
Garnish with fresh coriander leaves and toasted sesame seeds. Serve with hot puris or flatbread
Did You Know?
Pumpkins are packed with antioxidants and are good for hearing. The high content of potassium helps lower blood pressure and protect against age-related hearing loss
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