Name: Pumpkin sabji recipe by Debashri Chatterji at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Pumpkin 250 gm; 1/2 tsp mustard seed; 1/2 tsp cumin seeds; 1 spring curry leaves; A pinch asafoetida; 1/2 tsp turmeric powder; 1 tsp red chilli powder; Salt to taste; 2 tbsp grated coconut; 2 green chillies slit; 2 dried red chillies; Coriander leaves to garnish; 1 tsp kasuri methi

ABOUT Pumpkin sabji RECIPE

A simple and minimum ingredient meal. That gives fibre and other nutrients and low glycemic index helps managing sugar

Ingredients Serving: 2

Pumpkin 250 gm
1/2 tsp mustard seed
1/2 tsp cumin seeds
1 spring curry leaves
A pinch asafoetida
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
2 tbsp grated coconut
2 green chillies slit
2 dried red chillies
Coriander leaves to garnish
1 tsp kasuri methi

Instructions

Cut the pumpkin into cubes.
In a pan heat 1 tbsp oil. Add mustard seed and cumin seeds. Once they splutter add curry leaves, green chillies, red chilli and asafoetida.
Now add the pumpkin. Sare well. Add turmeric , red chilli powder and salt. Mix.
Cover the pan. Add water on the lid of the pan. And over a low heat let it cook for 5 to 6 min.
Check the pumpkin after 6 min. If done add grated coconut. Mix well. Remove from the flame.
Garnish with kasuri methi and coriander leaves.
Serve hot with roti.

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