Pumpkin Dry Vegetable
Ingredients
- 1/4 tsp fenugreek (methi) seeds and 1/4 tsp mustard seeds ( rai / sarson)
- 1/4 tsp cumin seeds (jeera) and 1/4 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) powder
- 1/2 tsp chilli powder
- 1/4 cup sliced onions
- 1 tsp grated ginger (adrak)
- 4 cups red pumpkin (bhopla / kaddu) cubes
- 1 tsp sugar
- salt to taste
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp dried mango powder (amchur)
Pumpkin Dry Vegetable
Method
- Heat a non-stick kadhai on a medium flame and when hot, add the fenugreek and mustard seeds and dry roast for 10 seconds.
- Add the cumin seeds, fennel seeds, coriander powder and chilli powder. Sprinkle 2 teaspoons of water and cook while stirring continuously for few minutes.
- Add the onions and ginger, and cook while stirring continuously till the onions turn golden brown.
- Increase the flame, add the red pumpkin, sugar, salt, turmeric powder and ½ cup of water and cook till the water starts boiling.
- Reduce the flame, cover with a lid and cook, stirring occasionally, till the pumpkin becomes tender.
- Open the lid, add the dry mango powder and stir well.
- Cook for 1 to 2 minutes and serve hot.
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