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.
Pumpkin Stir-fry with Methi Prantha
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 the meal of diabetic 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 Stir-fry with Methi Prantha
- Heavy Bottom Pan
- 400 g Ripe Pumpkin
- 1½ inch Fresh ginger root
- 1 pinch Asafetida or Hing
- 3 Garlic Cloves
- 1 Medium Onion
- 4 Sprigs Fresh coriander leaves or cilantro leaves
- 2 tsp Rock Salt To taste
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 2 tsp Panchforan An equal mix of mustard seeds, fenugreek seeds, nigella seeds, mustard seeds, and cumin seeds
- 2 tbsp Mustard Oil This can be replaced by Ghee or Peanut oil.
- 1 tsp Jaggery optional
- 2 tsp Dried Mango Powder – Amchur Or 1 Medium tomato (finely chopped)
- 1 bunch Methi Leaves About 200g
- 3 cups Whole wheat flour To make Chapati
- 3 tbsp Ghee or Olive Oil To fry parantha
- 2 tsp Ajwain – Celery Seeds For Methi Parantha
- 2 tsp Salt to taste for the Parantha
- 2 tsp Turmeric Powder For Methi Parantha (optional)
Cutting the Pumpkin
- Wash the pumpkin properly. Peel the pumpkin only if the peel is old and stained.
- If the peel is fresh and green, then you can 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 and chopped tomato, cook for another 2 minutes.
- Add pumpkin cubes, mix well, and lower the gas to slow-medium. Cook for 5-7 minutes and keep stirring in between.
- Add jaggery powder, turmeric, dried mango powder, and coriander powder and mix well.
- Cover on low heat and let it cook for another 5-7 mins or till the pumpkin is soft and mushy.
- Garnish with chopped coriander leaves.
- Serve with roti, paratha, or rice. Enjoy!
Making Methi Parantha
- Add celery seeds, turmeric powder, and salt to the wheat flour.
- Properly wash and finely chop the methi leaves.
- Now add the methi leaves to the flour. Mix well.
- Start to knead the dough by slowly adding water (in tablespoons) to the flour. Keep kneading the dough simultaneously.
- Once the dough is made, keep it aside and cover it for 10 mins.
- Roll the dough into small golf-ball shaped balls.
- Flatten the balls with a roller to make circular discs.
- Place the disc on a hot pan. Keep the flame/heat to medium.
- Once the side towards the pan is lightly cooked, flip it with a spatula.
- Now apply ghee to the top side and flip it again.
- Apply ghee on the top side again, making sure that both sides have ghee applied on it.
- Let the parantha cook well on both sides. Take it off the heat and serve with the vegetable.
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