Sitaphal ki Subzi
Equipment
- Pan
- Frying Pan
Ingredients
- 500 g Pumpkin (4 cups), peeled and cut into 5-cm / 2-inch pieces
- Turmeric pinch of ground
- 4 teaspoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal rinsed and drained
- 2 Red chillies dried
- 100 g Jaggery (1/2 cup), crumbled, or soft brown sugar
- 4 tablespoons Coconut grated, fresh
- 4 tablespoons Rice flour
- Salt
Instructions
- Put the pumpkin in a large pan of boiling salted water, add the turmeric, and cook, stirring frequently, for about 10-15 minutes, or until soft but not overcooked and mushy.
- Heat the oil in a large frying pan over medium heat, add the mustard seeds, urad dal, and dried red chillies, and stir-fry for about 1 minute, or until the mustard seeds start to splutter.
- Add the boiled pumpkin and jaggery or sugar. When the jaggery begins to dissolve, add the grated coconut and rice flour.
- Cook for about 5 minutes, turning the vegetables over a few times until the pumpkin is tender. Remove from the heat and serve.
Nutrition
Serving: 4gSodium: 3mgCalcium: 38mgVitamin C: 12mgVitamin A: 10708IUSugar: 25gFiber: 2gPotassium: 459mgCalories: 175kcalSaturated Fat: 2gFat: 2gProtein: 2gCarbohydrates: 37gIron: 2mg
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