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Today we are going to make a sweet and sour pumpkin curry especially
for serving with puris. It is very easy
to make and it gets ready quickly. Along
with puris, it can also be served with parantha or roti. You will find its sweet and sour taste very wonderful. So you too make sweet and sour pumpkin
vegetable with this easy method and enjoy its taste with your family.
INGREDIENTS:
· Pumpkin - 500 grams
· Mustard oil – 2 tbsp
· Fenugreek seeds - 1 tsp
· Fennel - 1 tsp
· Asafoetida – 1/2 pinch
· Tomato - 1 (100 grams)
· Ginger - 1/2 inch
· Green chilli - 2
· Turmeric powder - 1/2 tsp
· Coriander powder – 1 tsp
· Kashmiri red chilli - 1 tsp
· Kasoori Methi - 1 tbsp
· Salt – As per taste
· Dry mango powder - 1/2 tsp
· Garam masala - 1/4 tsp
· Sugar - 2 tsp
· Green coriander – As per taste
RECIPE TO MAKE SWEET AND SOUR PUMPKIN VEGETABLE:
1. Wash 500 grams of yellow pumpkin thoroughly and dry it. Then cut it into slices and remove the soft part from above. Also cut and remove the peel. Then cut them into medium sized pieces. After cutting all the pieces, wash them once again.
2. Add 2 tablespoons mustard oil in the pan and heat it. When the oil is hot, reduce the flame and add 1 teaspoon fenugreek seeds, 1 teaspoon whole fennel, 1/2 pinch asafoetida and tomato, green chilli, ginger paste (1 tomato, 2 green chillies and 1/2 inch ginger). Stir them well.
3. Now add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder and 1 teaspoon Kashmiri red chilli. Lower the flame to medium and fry while stirring occasionally until the oil separates. When the oil separates, add 1 tablespoon Kasoori Methi (crushed) to
4. Once the spices are roasted, add chopped pumpkin and 1 teaspoon salt and fry lightly. Then add 1 tablespoon water in it, cover it and let it cook for 3-4 minutes on low-medium flame. After the time is over, stir the vegetable, cover it again and cook for 5 minutes.
5. After the time is over, cut the pumpkin and see if it is getting cut. Then add 1-2 tablespoons of water and mix. Also add 1/2 teaspoon dry mango powder, 1/4 teaspoon garam masala and 2 teaspoon sugar. Mix them well and add some green coriander to it.
6. Now cover it and cook for 3-4 minutes on low-medium flame. After the time is over, turn off the flame. In this way the sweet and sour pumpkin vegetable will be ready. Serve it and enjoy its taste.
SUGGESTION:
Pumpkin curry can also made by adding jaggery instead of sugar.
BENEFITS OF PUMPKIN VEGETABLE:
· Pumpkin is low in calories and high in fiber which can help in weight loss.
· Fiber can help you feel full, reduce appetite and food intake, encourage regular bowel movements, reduce blood sugar and cholesterol levels, and improve mineral absorption in the gut.
· Pumpkin - 500 grams
· Mustard oil – 2 tbsp
· Fenugreek seeds - 1 tsp
· Fennel - 1 tsp
· Asafoetida – 1/2 pinch
· Tomato - 1 (100 grams)
· Ginger - 1/2 inch
· Green chilli - 2
· Turmeric powder - 1/2 tsp
· Coriander powder – 1 tsp
· Kashmiri red chilli - 1 tsp
· Kasoori Methi - 1 tbsp
· Salt – As per taste
· Dry mango powder - 1/2 tsp
· Garam masala - 1/4 tsp
· Sugar - 2 tsp
· Green coriander – As per taste
RECIPE TO MAKE SWEET AND SOUR PUMPKIN VEGETABLE:
1. Wash 500 grams of yellow pumpkin thoroughly and dry it. Then cut it into slices and remove the soft part from above. Also cut and remove the peel. Then cut them into medium sized pieces. After cutting all the pieces, wash them once again.
2. Add 2 tablespoons mustard oil in the pan and heat it. When the oil is hot, reduce the flame and add 1 teaspoon fenugreek seeds, 1 teaspoon whole fennel, 1/2 pinch asafoetida and tomato, green chilli, ginger paste (1 tomato, 2 green chillies and 1/2 inch ginger). Stir them well.
3. Now add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder and 1 teaspoon Kashmiri red chilli. Lower the flame to medium and fry while stirring occasionally until the oil separates. When the oil separates, add 1 tablespoon Kasoori Methi (crushed) to
4. Once the spices are roasted, add chopped pumpkin and 1 teaspoon salt and fry lightly. Then add 1 tablespoon water in it, cover it and let it cook for 3-4 minutes on low-medium flame. After the time is over, stir the vegetable, cover it again and cook for 5 minutes.
5. After the time is over, cut the pumpkin and see if it is getting cut. Then add 1-2 tablespoons of water and mix. Also add 1/2 teaspoon dry mango powder, 1/4 teaspoon garam masala and 2 teaspoon sugar. Mix them well and add some green coriander to it.
6. Now cover it and cook for 3-4 minutes on low-medium flame. After the time is over, turn off the flame. In this way the sweet and sour pumpkin vegetable will be ready. Serve it and enjoy its taste.
SUGGESTION:
Pumpkin curry can also made by adding jaggery instead of sugar.
BENEFITS OF PUMPKIN VEGETABLE:
· Pumpkin is low in calories and high in fiber which can help in weight loss.
· Fiber can help you feel full, reduce appetite and food intake, encourage regular bowel movements, reduce blood sugar and cholesterol levels, and improve mineral absorption in the gut.
· The nutrients present in pumpkin include protein, fat, carbohydrate, fiber, sugar and vitamin C.
MORE SUGGESTIONS:
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