Tangi pumpkin

Name: Tangi pumpkin
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg pumpkin; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1 tsp fenugreek seeds; to taste Salt; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp red chilli powder; 1 pinch asafoetida; 1 inch ginger chopped; 2 green chilli chopped; 2 spoon mustard oil; 1-2 tsp jaggery; 1/4 cup chopped raw mango; 1/2 cup water

Neha Dua @cook_90450

#flavour3
#sour/bitter

Neha Dua @cook_90450

#flavour3
#sour/bitter

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Ingredients

35 minutes

4 servings

1 kgpumpkin
1/2 tspcumin seeds
1/2 tspfennel seeds
1 tspfenugreek seeds
to tasteSalt
1/2 tspturmeric powder
1 tspcoriander powder
1/2 tspred chilli powder
1 pinchasafoetida
1 inchginger chopped
2green chilli chopped
2 spoonmustard oil
1-2 tspjaggery
1/4 cup chopped raw mango
1/2 cupwater

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Steps

35 minutes

1

Firstly wash pumpkin and roughly wash.
2

Heat oil into a kadai. Now crackel cumin, Fenugreek Seed, fennel seeds and asafoetida.
3

Also, saute 2 chilli and 1 tsp ginger until it turns aromatic.
4

Now add pumpkin saute for 2 minutes until the oil is coated well.
5

Additionally, add turmeric, chilli powder, coriander powder, salt.
6

Add water, cover and cook for 10 minutes stirring in between.
7

Cook until the pumpkin is cooked well.
8

Now add 1 tsp jaggery, raw mango and water.
9

Mix well and cook until the pumpkin absorbs all the flavour.
10

Finally, garnish with coriander leaves or mints leave enjoy with puri or chapati