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
STEP 2.Peel and cut the pumpkin into cubes
step 3
STEP 3.Transfer the pumpkin in a saucepan and add water
step 4
STEP 4.Add salt and boil for 10mins
step 5
STEP 5.Heat a pan with mustard oil
step 6
STEP 6.Temper with dried red chilies, bay leaves,green chilies and nigella seeds
step 7
STEP 7.Add the boiled pumpkin
step 8
STEP 8.Add pasted coconut and mix well
step 9
STEP 9.Add crushed green chilies and sugar
step 10
STEP 10.Add salt and flour-milk mixture
step 11
STEP 11.Cook well
step 12
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
Fat
11g
Protein
6g
Carbs
33g
Fiber
17g
MacroNutrients
Carbs
33g
Protein
6g
Fiber
17g
Fats
Fat
11g
Vitamins & Minerals
Calcium
144mg
Iron
4mg
Vitamin A
761mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
141mcg
Vitamin B12
< 1mcg
Vitamin C
67mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
73mg
Manganese
< 1mg
Phosphorus
153mg
Selenium
3mcg
Zinc
< 1mg
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