Monday, October 20, 2008

Pumpkin Sabzi

This is another of the winter sabzi made with butternut squash or pumpkin. This sabzi is spicy and sour due to use of amchur or dry mango powder. This balances the sweet taste of the pumpkin. Read more about pumpkin here. Peas, or beans can also be added to this sabzi. When I visited Calcutta, I had brinjal and pumpkin sabzi. I will post this sabzi recipe later.


3 cups cubed pumpkin
1 medium sized onion
1/2 teaspoon kalonji or Nigella sativa
1/2 teaspoon jeera or cumin seeds
1/4 teaspoon sauf or fennel seeds
1/2 teaspoon chili powder or as per taste
4 fenugreek seeds or methi seeds
1/2 teaspoon jeera powder
3/4 teaspoon amchur or dry mango powder
salt for taste
1 tablespoon oil

Chop the onion finely. Add 1 tablespoon oil in a pan. Add the jeera, sauf, methi and kalonji seeds. Add onion and fry it till brown. Now add the pumpkin, chili powder, turmeric powder, amchur powder. Add 1 cup water and cook covered till the pumpkin is soft. Add salt and serve hot.

Preparation time: 20 minutes
Serves: 2-3

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