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.
* 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
Crush nigella seeds,green chilies and salt together
Peel and cut the pumpkin into cubes
Transfer the pumpkin in a saucepan and add water
Add salt and boil for 10mins
Heat a pan with mustard oil
Temper with dried red chilies, bay leaves,green chilies and nigella seeds
Add the boiled pumpkin
Add pasted coconut and mix well
Add crushed green chilies and sugar
Add salt and flour-milk mixture
Serve as a side dish to rice