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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Konhda (ripe red pumpkin) – 500 gm (cubed)
Green Peas – ¾ cup
Mustard oil – 1 tbsp
Cumin seeds – ½ tsp
Bay leaf – 1 no
Green cardamom – 2
Cloves – 2
Cinnamon – 1” stick
Green chilli – 1-2 (slit)
Ginger paste – 1 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Salt – as per taste
Turmeric powder – ¼ tsp
Garam masala powder – ½ tsp (freshly roasted and ground green cardamom, cloves, and cinnamon)
Ghee – 1 tsp
Water - 1 cup
Method of Preparation
1. Heat oil in a kadai and add the whole spices. Fry for 3-4 secs.
2. Add green chillies and fry.
3. Add pumpkin pieces and saute till the surface is lightly browned.
4. Add the green peas and saute for 1 minute.
5. Add turmeric powder, cumin powder and coriander powder. Mix and saute well.
6. Add ginger paste and mix.
7. Add salt, mix and add water. Bring to boil, then lower heat.
8. Cook covered till the vegetables are done. Do not stir too much as that can mash up pumpkin.
9. Add garam masala powder and ghee, mix and keep covered for 1 minute.
10. Remove from heat and serve hot with rice or roti, as a side dish.
Notes and Tips
