Amilo Pharshi

Published under: Pumpkin

Red Pumpkin – 500 gms, peeled, sliced
Mustard Oil – 3 tbsp
Fenugreek Seeds – 1 tsp
Salt to taste
Turmeric Powder – 1/2 tsp
Garlic Cloves – 6 to 7, crushed
Ginger – 1 tsp, scraped, ground
Green Chillies – 4, quartered, deseeded
Lapsi – 6
Cumin Seeds – 1 tsp, dry roasted
Coriander Seeds – 2 tsp, dry roasted, powered

1. Heat the mustard oil.
2. Add the fenugreek seeds.
3. When it starts crackling, add the red pumpkin, salt and turmeric powder.
4. Cook till the water is absorbed.
5. Add the ginger, garlic, green chillies and 2 tbsp water.
6. Mix well.
7. Add the lapsi and cook for 10 minutes or till the pumpkin is soft and the lapsi tender.
8. Add the dry powdered spices and sprinkle 2 tbsp water.
9. Cook till the pumpkin is pulpy in appearance.
10. Serve hot.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.

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