Pumpkin

Pumpkin

Pumpkin is one of the very low calorie vegetables. However, it is rich in dietary fiber, anti-oxidants, minerals and vitamins. It carries vitamin A, and antioxidants such as lutein, xanthin, and carotenes in abundance. It is beneficial in controlling cholesterol, reducing weight, protects against oral and lung cancer and also prevents age related macular disease in elderly.

Pumpkin Curry (Dry) :

Ingredients:

Red Pumpkin- 1/2 kg

Onion- 1 medium

Grated Ginger - 1tsp

Ghee- 1 TBS

Jeera – 1 tsp

Methi seeds – ¾ tsp

Chilly powder – ¾ tsp

Garam Masala – ½ tsp

Turmeric powder – ½ tsp

Salt to taste

Preparation Time: 15 minute

Cooking Time: 45 minutes

Serves: 4

Method: Wash and peel the skin of the pumpkin. Cut it into thin cubes. Put aside. Heat ghee in a wok. Add jeera and  methi seeds. When they splutter add coarsely chopped onion. Saute till translucent. Add pumpkin cubes. Saute on high till the water dries. Then saute on medium to slow flame till it turns golden brown.  Add salt, turmeric powder and grated ginger. Mix, cover and let it cook on slow till done – around 15 minutes. Add chilly powder and garam masala powder. Mix & mash well. Garnish with chopped coriander and serve hot with fresh rotis or puri.

Pumpkin Curry (Gravy) :

Ingredients:

Red Pumpkin - 1/2 kg

Onion - 1 medium

Tomato – 2 medium

Grated Ginger -1tsp

Chopped Garlic- ½ tsp

Ghee- 1 TBS

Jeera – 1 tsp

Methi seeds – ¾ tsp

Chilly powder – ¾ tsp

Garam Masala – ½ tsp

Turmeric powder – ½ tsp

Salt to taste

Preparation Time: 15 minute

Cooking Time: 20 minutes

Serves: 6

Method: Wash and peel the skin of the pumpkin. Cut it into thin cubes. Put aside. Heat ghee in a pressure cooker. Add jeera and  methi seeds. When they splutter add finely chopped garlic and grated ginger. Mix. Add coarsely chopped onion. Saute till translucent. Add finely chopped tomatoes. Saute till tomatoes get tender. Add the dry ingredients. Mix. Add pumpkin cubes. Saute on high for 5 minutes. Add ½ glass water. Mix. Pressure cook on medium to slow heat for 10 minutes. Garnish with chopped coriander and serve hot with fresh rotis or puri.