Kainda Pharshi

Published under: Pumpkin

Green Pumpkin – 1 kg, deseeded
Mustard Oil – 3 tbsp
Asafoetida – a pinch
Fenugreek Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Green Chillies – 4 to 5, chopped
Garlic – 2 tsp, peeled, crushed
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp

1. Dice/grate the pumpkin without peeling it.
2. Heat the oil in a pan.
3. Add the asafoetida and fenugreek seeds.
4. Saute for a few seconds.
5. Add the pumpkin and cook covered for 10 minutes.
6. Add the turmeric powder and salt.
7. Toss a little and then add green chillies and garlic.
8. Cook further for 3 to 4 minutes, tossing occasionally.
9. Add the cumin powder and coriander powder.
10. Mix well and cook covered for 3 to 4 minutes on a low heat.
11. Remove and serve hot.

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