We normally make Matan Pulingari with Red Pumpkin which is gravy based. We tried to make a dry sabzi version which can be easily carried in tiffin box. We loved the combination of the Spice mix that goes into making this sabzi as the end result is a very delicious spicy sweet flavour!
Ingredients:
500 gm Red Pumpkin
1 tspn Methi | Fenugreek Seeds
1/2 tspn Jeera | Cumin
2 tspn Dhania | Coriander Powder
1/2 tspn Jeera | Cumin Powder
1/2 tspn Haldi | Turmeric Powder
1 tspn Saunf | Fennel Powder
1/4 tspn Garam Masala Powder
1/2 tspn Red Chilli Powder
1 tspn Jaggery, grated (Optional)
2 tblspn Oil
3 to 4 Curry leaves
1 tblspn Fresh Dhania | Coriander leaves, finely chopped
To taste Salt
Method:
- Wash and peel the Red Pumpin. Remove the seeds. Cut them into 3/4'' size cubes.
- In a kadai, add oil. When the oil get heated, add jeera, methi and curry leaves.
- Once they are roasted, add the Red Pumpkin cubes and mix them well.
- Add all the spice powders and mix well.
- Sprinkle a bit of water to ensure all the spice powders get coated well on the Red Pumpkin cubes.
- Keep the flame on low and cover cook the sabzi.
- Stir once in a while gently to ensure they are evenly cooked and do not get stuck to the bottom of the kadai.
- Add the salt and in case you are adding the jaggery, add that now (sometimes the red pumpkin is very sweet, then you may avoid adding jaggery). Mix them well.
- Cover and cook for about a minute and turn off the gas.
- Transfer the Red Pumpkin sabzi to a serving dish and garnish with fresh coriander leaves.
- The Spicy Sweet Red Pumpkin Sabzi can be served as a dry sabzi along with any Roti | Paratha and Rice | Khichadi.
We do hope you will try this and love this recipe. Till then...
"Eat Healthy...Stay Blessed..."
We have used:
1. Everest Garam Masala Powder
"Eat Healthy...Stay Blessed..."
We have used:
1. Everest Garam Masala Powder
About C R Meena
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