Pumpkin has been one of my favorites right from childhood. Especially if it is pure yellow color, which is (again) my favorite color.
Colors are indicative of the nutrition present inside any fruit or vegetable and nutritionists insist of taking a diet of all colors.
Anyways, I am sharing a recipe I learned from my mother and love it even today. I know pumpkin has multiple health benefits and with a recipe like this, it becomes so much easier to consume it regularly.
Ingredients: A piece of pumpkin – about 250gms, 1 tsp cooking oil, 10-15 fenugreek seeds, salt to taste, a pinch red chilli powder, 1/3 tsp turmeric powder(optional), 1 tsp jaggery, ½ tsp coriander powder(optional), ½ cup water, a pan with lid for cooking.
Recipe: Cut the pumpkin into slices and then make square pieces of about 1cm each. The outer skin of the pumpkin can also be used if it is yellowish in color and not too hard. If it is green, it can taste bitter.
Heat oil in the pan and add fenugreek seeds. Wait for about 30 seconds and add a pinch of red chilli powder. Add the pumpkin pieces followed by turmeric powder, salt and coriander powder. Stir for a minute, add water and place the lid.
Lower the heat and wait for the pumpkin to become soft. Now add jaggery and stir. Spread it properly in the pan. Turn off the heat. the dish is ready to be served. It can be consumed with toast or Indian bread or just as it is.. - Jaggery is unrefined form of cane sugar and has a very unique taste. You can also use any other unrefined sugar in place of jaggery. -
Fenugreek seeds are called 'dana methi' in India and have multiple health benefits.
Try it out and let me know how it goes.
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*Image courtesy Flickr creative commons.