My mother-in-law made this dish during one of her visits. It was my first time trying Pumpkin subzi, it was so yummy! This dish has a slightly sweet and very spicy combination. It goes really well with plain Parathas or Roti. You will be pleasantly surprised.
NUTRITION: Pumpkin is rich in Vitamin A and Fiber.
INGREDIENTS:
- Oil – 1.5 tbsp
- Garlic – 2 cloves (chopped)
- Scallions – 1/4 cup (chopped)
- Onion – 1 small (chopped)
- Jeera Seeds – 1/2 tsp
- Kalonji Seeds – 1/2 tsp
- Dry Red Chili – 2 broken
- Green Chillies – 2 (sliced)
- Turmeric Powder – 1/2 tsp
- Pumpkin – 2 lbs. (see image below)
- Salt to taste
DIRECTIONS:
1. Chop the garlic, scallions, and onion. Slice the green chillies.
2. Set aside the dry spices: cumin seeds, kalonji seeds, and dry red chili.
3. Heat a pan on medium heat, add oil, add the cumin seeds, kalonji seeds and dry red chili. Saute for 10 seconds or so.
4. Add the turmeric powder. Saute for 5 seconds or so.
5. Now add the garlic and green chillies. Saute for 10 seconds.
6. Add the onions and scallions. Lower heat to dial #2. Add salt after 3 minutes. Saute for about 10 minutes, total. Keep stirring in between.
7. In the meantime, here is the pumpkin, remove the skin and chop into bite size cubes.
8. Add pumpkin and salt to the pan. Increase heat to dial #4. Combine.
9. Cover and cook on low-medium heat (dial #4) for 25 minutes. Keep stirring in between.
10. This is what you should have. ADJUST SALT!
11. This is delicious!
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
Thanks for the nice and tasty food recipe post.