- 500gms pumpkin
- 3 tablespoons curd
- 1 tablespoon mustard seeds (auri or rai)
- 1 Kashmiri red chilli
- ½ tablespoon panch phuran (mix of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1½ teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- Chopped coriander leaves
- Salt to taste
- 2 tablespoons mustard oil
- Cut the pumpkin into cubes.
- Grind the mustard seeds in a mixer.
- In a kadhai, add the mustard oil. Heat it well and then add the Kashmiri red chilli followed by the panch phuran. Once the seeds splutter, add the diced pumpkin and mix well.
- Now start adding all the powdered spices one after the other followed by the salt.
- Cover the sabzi and let it simmer till the pumpkin is well cooked.
- Once the pumpkin is cooked, mash it in the kadhai and mix well.
- Turn the heat off.
- Mix together the mustard seed powder with the curd.
- Wait till the sabzi cools down and then add the curd mixture. If added when the sabzi is hot, it will taste bitter.
- Mix well, garnish with coriander leaves and serve with roti or rice.
Mayura Sidharth is a nutritionist, health coach and founder of The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate healthy eating habits in kids. You can reach her on Instagram and Facebook @thetinytiffins
ACTIVITY: Family Ties
List any 5 vegetables from the pumpkin family.