This is a very quick pumpkin dish that is loaded with vitamin A, antioxidant carotenoids, particularly alpha and beta-carotenes. It’s also a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. This dish can be prepared without peeling the pumpkin. This adds more fiber to the daily diet intake and saves time too.
Equipment and Utensils
Non-Stick fry-pan with lid
Flat wooden spoon
250 grams (1½ cups) Pumpkin cut into 1 cm. cubes
7-8 Curry Leaves
1 tablespoon Coconut grated
1 tablespoon Fresh Coriander finely chopped
1 Green Chili cut into 2 pieces
1 teaspoon Garlic chopped
1 teaspoon Cumin Seeds
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Vegetable Oil
Keep the fry-pan on medium high flame, add 1 tablespoon oil, and let it heat.
Crackle cumin seeds.
Now add garlic, green chilies and curry leaves.
Fry for 30-40 seconds till the garlic’s raw flavor is gone.
Add pumpkin cubes.
Sprinkle sugar and season with salt.
Fry for 1-2 minutes and then put the lid on.
Lower the flame and let it cook for 7-8 minutes. Stir after every 2 minutes.
When pumpkin cubes are cooked, remove the lid and add coconut and coriander.
Mix well and serve hot with roti.
Preparation Time: 6 minutes
Cooking Time: 10 minutes
Number of Servings: 2
Total Calories: 214.1 Kcal
Fat: 19.44 gm
Protein: 4.11 gm
Carbohydrates: 13.11 gm
Folic acid: 8.67 ug
Fibber: 2.17 gm