Kumhare ki Subzi
Equipment
- Heavy-based Pan
- Wooden spatula
- Potato masher
Ingredients
- 3 tablespoons Vegetable oil or Ghee
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1 1/2 teaspoons Chilli powder
- 1 teaspoon Turmeric ground
- 2 teaspoons Coriander ground
- 2 teaspoons Amchoor
- 2-3 Green chillies de-seeded and chopped
- 500 g Pumpkin (4 cups), peeled, de-seeded, and cut into cubes
- 2 teaspoons Sugar
- Salt
To garnish
- Green chillies whole
- Coriander (Cilantro) leaves few
Instructions
- Heat the oil or ghee in a large, heavy-based pan over low heat, add the fenugreek and cumin seeds, and stir-fry for about 3-4 minutes, or until they start to splutter.
- Add the remaining spices and stir-fry for about 7 minutes.
- Add the green chillies and the remaining ingredients and mix well. Cover and cook for about 15-20 minutes, or until the pumpkin is tender.
- Remove from the heat and mash well with a wooden spatula or potato masher. Garnish with green chillies and coriander leaves.
Nutrition
Serving: 4gSodium: 90mgCalcium: 36mgVitamin C: 14mgVitamin A: 10874IUSugar: 7gFiber: 2gPotassium: 469mgCalories: 63kcalSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 15gIron: 2mg
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