A pumpkin recipe that is quick to turnaround, super delicious, and highly nutritious! It is ideal for breakfast along with Methi parathas (Indian bread with fenugreek leaves). As pumpkin is light to digest, it is a good option for dinner as well.
Pumpkin is an excellent source of Vitamin A and Fibre. It has a high concentration of other vitamins as Vitamin C and Vitamin B2. Also, pumpkin is a good source of minerals like Potassium, Copper, and Manganese.
This pumpkin recipe is one-pot and cooks fast. It is kids-friendly as the naturally sweet taste of pumpkin keeps kids asking for more. This recipe is highly recommended to be included in diabetic meals as it provides one with ample nutrition, lots of fiber, and minimal calories. It is also ideal for weight watchers as it brings the digestive system on track and carries very few calories.
Pumpkin Recipe – List of Ingredients
Serves 3 – 4 people
- Ripe Pumpkin 400 g
- One and a half inch ginger
- 4-5 cloves of garlic
- 1 Medium sized onion
- Few sprigs of coriander leaves
- Salt to taste
- One and a half teaspoon of turmeric powder
- One and a half teaspoon of coriander powder
- One and a half teaspoon of Panchforan (An equal mix of mustard seeds, fenugreek seeds, nigella seeds, mustard seeds, and cumin seeds)
- One and a half tablespoon of Mustard Oil. This can be replaced by Ghee or Peanut oil.
- Pinch of Asafetida
- One teaspoon jaggery – optional
- 1 Medium to large sized tomato
Pumpkin Recipe – Method of Preparation
Preparation Time: 15 minutes, Time of cooking: 25 minutes
- Cutting the Pumpkin: Wash the pumpkin properly. Peel the pumpkin only if the peel is old and stained. In case, it is green and fresh, keep it intact. Generally, the peel of pumpkin is fairly soft and nutty in taste when cooked. Cut the pumpkin into half inch small cubes.
- Finely chop the onion, garlic, coriander leaves, and tomato. Keep them in separate bowls.
- Pound the ginger or grate it into small pieces.
- Heat the pan and put oil in it. Once the oil is little hot, add Asafetida powder.
- Add panchforan mix to the oil. Once the seeds start to crackle, add onion, garlic, and ginger.
- Stir the mix till the onion and garlic is light brown in color.
- Add salt, turmeric, and coriander powder and stir for another 1 minute.
- Add chopped tomato, cook for another 2 minutes.
- Add pumpkin cubes, mix well, and lower the gas to slow-medium.
- Cook for 15 minutes and keep stirring in between.
- Add jaggery powder, mix well.
- Garnish with chopped coriander leaves.
- Serve with roti, paratha, or rice. Enjoy!