Mongra & Pumpkin seeds curry

Name: Mongra & Pumpkin seeds curry
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 bowl mogra; 2 tb sp pumpkin seeds; 1 onion; 1 Tomato; 1 " piece ginger; 4-6 pods garlic; 1 Green chilli; 1 tsp cumin seeds; 1 tb sp kasuri methi; 2 tb sp cooking oil; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/4 tsp coriander seeds powder; 2 bowls water

Aruna Thapar @Arunathapar27

New Delhi

This mongra and pumpkin seeds curry is an instant recipe for a quick dinner or lunch. Mogra is used as snacks also. It is used in Raita also.

Aruna Thapar @Arunathapar27

New Delhi

This mongra and pumpkin seeds curry is an instant recipe for a quick dinner or lunch. Mogra is used as snacks also. It is used in Raita also.

Saved

Ingredients

20 minutes

2 servings

1 bowlmogra
2 tbsp pumpkin seeds
1onion
1Tomato
1" piece ginger
4-6 podsgarlic
1Green chilli
1 tspcumin seeds
1 tbsp kasuri methi
2 tbsp cooking oil
To tastesalt
1/4 tspred chilli powder
1/4 tspturmeric powder
1/4 tspgaram masala
1/4 tspcoriander seeds powder
2 bowlswater

Saved

Steps

20 minutes

1

Wash peel and chop onion, ginger, garlic and green chilli. Grate tomatoes.
2

Grind it in a mixer to a smooth paste.
3

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put grinded paste in it and cook on low flame till it turn thick or leaves the sides of wok. Add salt, red chilli powder, coriander seeds powder, kasuri methi and turmeric powder and mix well.
4

Add water and cook on low flame till it starts boiling. Now add mogra and pumpkin seeds
5

Cook for 2 minutes on low flame. Switch off the flame. Add kasuri methi and garam masala.
6

Serve hot with chapatti and paratha.