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Ingredients:
( Serves : 4-5)
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400 gms. Yellow
Pumpkin
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A pinch of Asafoetida (Hing)
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1/2 tsp. Fenugreek seeds (Meyhi Dana)
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1 tbsp. grated Ginger
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2 Green chillies, finely chopped
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2 tsp. Coriander powder
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1/2 tsp. turmeric powder
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1 tsp. Red chilli powder or to taste
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Salt to taste
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2 tbsp. Sugar
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11/2 tbsp. Lemon Juice
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Fresh Coriander, washed and finely
chopped
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3-4 tbsp. Oil
Preperation :
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Peel, wash and cut pumpkin into !" pieces.
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Heat oil in a kadai. Add Asafoetida, fenugreek seeds.
Now add ginger. When it turns brown add green chillies and pumpkin and mix.
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Add salt, turmeric powder, coriander powder, garam
masala powder and red chilli powder and mix well. Cover and cook on a
medium heat for 10-12 minutes. Stirring occasionally.
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Now add sugar and lemon juice, mix well. Cover and
cook for another 10 minutes or until done. The pumpkin pieces should look like
mashed.
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Garnish with chopped coriander. Serve hot with
pooris.
Variation : In place of Lemon juice. 1
tbsp. Tamarind extract can be used. Add the extarct when pumpkin is almost
cooked.
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Opinions
Jack Lenox
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