Meena's Taste Mantra

Spicy Sweet Red Pumpkin Sabzi | Spicy Mattan Sabzi

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

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.