Published February 7, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 50 min
Prep Time: 20 min | Cook Time: 30 min
Every household has their own version of pumpkin curry or pumpkin sabji. For this recipe, you can use any variety of pumpkin. Although traditionally served with poori, this sweet and sour sabji is a good addition to your lunch or dinner menu and can be eaten with chapatti or rice.
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Calories per serving: |
164 |
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Total Fat 10.5g |
16% |
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Sodium 42mg |
2% |
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Calories per serving: |
164 |
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% Daily Value* |
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Total Fat 10.5g |
16% |
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Saturated Fat 1.2g |
6% |
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Sodium 42mg |
2% |
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Total Carbohydrate 18.0g |
6% |
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Protein 2.6g |
4% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 6 cups pumpkin, chopped thinly
- 3-4 tbsp mustard oil or any other cooking oil
- 1 tbsp fenugreek seeds
- 1 tsp red chilly powder
- 1 tbsp garam masala
- Salt to taste
Step by Step:
- In a large kadhai or pan, heat oil to smoking point. Reduce heat to a simmer once the oil starts smoking.
- Add fenugreek seeds and let them cook till they change colour.
- Add chopped pumpkin, salt, and chilly powder.
- Cover and cook on a medium flame for 20 to 25 minutes.
- Mash the pumpkin well with a potato masher or with the back of a wooden spoon.
- Add garam masala and serve hot.
