A sublime symphony of sweet pumpkin and chana dal paste.Fried to a sinful golden.In a delicately flavoured tomato yogurt curry perfumed with whole spices and spiked with ginger.A hint of cumin.A subttlety of ground coriander.
STEP 1.Crush nigella seeds,green chilies and salt together
STEP 2.Peel and cut the pumpkin into cubes
STEP 3.Transfer the pumpkin in a saucepan and add water
STEP 4.Add salt and boil for 10mins
STEP 5.Heat a pan with mustard oil
STEP 6.Temper with dried red chilies, bay leaves,green chilies and nigella seeds
STEP 7.Add the boiled pumpkin
STEP 8.Add pasted coconut and mix well
STEP 9.Add crushed green chilies and sugar
STEP 10.Add salt and flour-milk mixture
STEP 11.Cook well
STEP 12.Serve as a side dish to rice
Nutrition value
261
calories per serving
11 g Fat6 g Protein33 g Carbs17 g FiberOther
Current Totals
11 g Fat
6 g Protein
33 g Carbs
17 g Fiber
MacroNutrients
Carbs
33 g
Protein
6 g
Fiber
17 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
144 mg
Iron
4 mg
Vitamin A
761 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
141 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
73 mg
Manganese
1 mg
Phosphorus
153 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment