Pumpkin Vegetable Recipe with Panchh Phon Masala
A vegetarian South Indian Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and cut into cubes, sprig curry leaves, dry red chillies. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes
kaddu (parangikai/ pumpkin) - peeled and cut into cubes(500 grams)teaspoons panch phoran masala(2) - 2
In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil
mustard oil - 3
Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala
teaspoons panch phoran masala(2) - 4
When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted
sprig curry leaves(2)dry red chillies(2)turmeric powder (haldi)(1/4 teaspoon) - 5
Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes
salt - 6
Sprinkle some water over the pumpkin and turn the heat to low
- 7
Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender
- 8
Check the salt and spice levels at this stage and adjust to suit your taste
salt - 9
When the pumpkin is fully cooked, take the lid off and dry out the excess moisture
- 10
Stir in the freshly chopped coriander leaves and serve warm
sprig curry leaves(2) - 11
Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box
kaddu (parangikai/ pumpkin) - peeled and cut into cubes(500 grams)teaspoons panch phoran masala(2)
Rate this recipe
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Pumpkin Vegetable Recipe with Panchh Phon Masala
A vegetarian South Indian Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and cut into cubes, sprig curry leaves, dry red chillies. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes
kaddu (parangikai/ pumpkin) - peeled and cut into cubes(500 grams)teaspoons panch phoran masala(2) - 2
In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil
mustard oil - 3
Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala
teaspoons panch phoran masala(2) - 4
When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted
sprig curry leaves(2)dry red chillies(2)turmeric powder (haldi)(1/4 teaspoon) - 5
Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes
salt - 6
Sprinkle some water over the pumpkin and turn the heat to low
- 7
Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender
- 8
Check the salt and spice levels at this stage and adjust to suit your taste
salt - 9
When the pumpkin is fully cooked, take the lid off and dry out the excess moisture
- 10
Stir in the freshly chopped coriander leaves and serve warm
sprig curry leaves(2) - 11
Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box
kaddu (parangikai/ pumpkin) - peeled and cut into cubes(500 grams)teaspoons panch phoran masala(2)
Rate this recipe
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