Not everyone is fond of this sabzi, but adding some spices and little sugar, gives a great taste and aroma to the vegetable. It is rich in antioxidants, folic acid, vitamin C, iron and zinc. helps fight pro stet cancer.
250 gms pumkin
1 tbsp mustard oil
1/4 tea spoon cumin seeds
1/4 tea spoon fenugreek seeds
1/4 tea spoon aniseed
1/2 tea spoon sugar
1/2 tea spoon red chili powder
1/2 tea spoon turmeric powder
1 tea spoon coriander powder
salt to taste
1 small green chili chopped
1 small tomato chopped
Recipe : Remove the seeds and pulp, clean and cut the pumkin in small square pieces ( you can remove the skin or keep it as you wish).
Wash it and keep aside.
Heat oil in a non stick pan. Add cumin seeds.
When they become black, add fenugreek seeds and aniseed, add green chili and pumkin, stir for 2-3 minutes.
Now add all the spices and salt to taste, stir for 2-3 minutes, cover and cook for7-8 minutes.
Remove the lid add tomatoes, mix and cook for 5 minutes without lid.
Add sugar. cook for 2 minutes and turn off the gas.
Serve hot with chapati or parantha.