Pumpkin Curry

Name: Pumpkin Curry
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gm pumpkin; 1 Tomato; 1inc piece ginger; 1 Green chilli; 2 tsp ghee; 1/2 tsp cumin seeds; To taste sendha salt; 1/4 tsp Black pepper powder; 1/4 tsp mango powder; 1 tsp sugar; 2 tbsp chopped coriander leaves

Aruna Thapar @Arunathapar27

New Delhi

#Navratri2020
#Post3
Pumpkin is eaten in Navratri vrat and is a great source of potassium and beta carotene. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and B vitamins. It's a very healthy and nutritious vegetable.

Aruna Thapar @Arunathapar27

Saved

Ingredients

15 minutes

2 servings

500 gmpumpkin
1Tomato
1inc piece ginger
1Green chilli
2 tsp ghee
1/2 tspcumin seeds
To tastesendha salt
1/4 tspBlack pepper powder
1/4 tspmango powder
1 tspsugar
2 tbsp chopped coriander leaves

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Steps

15 minutes

1

Peel wash and Chop pumpkin. Peel wash and grate tomato and ginger.
2

Heat ghee in a pressure cooker. Add cumin seeds and when cumin seeds splutter put grated tomato and ginger and a chopped green chilli. Cook on low flame for 2 minutes.
3

Add sendha salt, turmeric and black pepper powder and mix. Now add chopped pumpkin and stir.
4

Mix pumpkin with tomatoes thoroughly and add 1/2 bowl water. Place the lid and cook till first whistle. Switch off the flame and let pressure releases automatically.
5

Remove the lid. Add sugar and mango powder and coriander Leaves. Let it simmer on low flame for 2 - 3 minutes till sugar and mango powder mi, es well.
6

Serve hot with rajgira chapatti or Kuttu puri.