Ingredietns:
- 750 grams of Pumpkin (Kaddu) (peeled and cubed)
- 4 Green Chillies (Hari Mirch) (slit longways) (more or less may be used depending on spice preference.)
- 1 tbsp. of Ginger (Adrak) (thinly sliced)
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
- 10 Curry Leaves (Karhi Pattay)
- 1 tsp. of Fenugreek Seeds
- 2 tsp. of Cumin Seeds (Sufaid Zeera)
- 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
- ½ tsp. of Turmeric Powder (Pisi Haldi)
- 1 tbsp. of Coriander Powder (Pisa Dhania)
- 1 tbsp. of Sugar
- A pinch of Asafoetida (Heeng)
- 1 tsp. of Tamarind Pulp
- 2 tbsp. of Cooking Oil
Preparation:
- In a microwaveable dish, combine the oil, asafoetida, fenugreek seeds, cumin seeds, curry leaves and ginger. Mix and cook covered in microwave on HIGH for 3 minutes.
- Add the pumpkin cubes, green chillies, salt, red chilli powder, turmeric powder, coriander powder and sugar. Mix thoroughly and cook covered on HIGH for 5 minutes.
- Stir then cook covered at 70% for another 15 minutes, stirring once in between. Should be cooked and done, if not, cook for another few minutes or so or until pumpkin is cooked and done.
- Mix in the tamarind pulp, and cook at 30% for 5 minutes and mix. Finally garnish with the coriander leaves.