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Kaddu ki subzi
Method
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
- Heat the oil in a flat pan. Add cumin and fenugreek seeds and fry until spluttering stops.
- Add dry red chilies and saute for half a minute.
- Add the powdered spices and cook for 2-3 minutes.
- Add the pumpkin cubes, sugar and season with salt.
- Cook until pumpkin turns soft. Sprinkle a little water only if required.
- Serve hot with aloo pulao.
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
Ingredients:
250gm pumpkin (cut into 1-inch cubes)
3 whole dry red chillies
10gm fenugreek seeds
10gm cumin seeds
10gm turmeric powder
10gm red chilli powder
15gm raw mango powder
15gm sugar
50ml cooking oil
Salt to taste (saendha Namak)
250gm pumpkin (cut into 1-inch cubes)
3 whole dry red chillies
10gm fenugreek seeds
10gm cumin seeds
10gm turmeric powder
10gm red chilli powder
15gm raw mango powder
15gm sugar
50ml cooking oil
Salt to taste (saendha Namak)
RECIPES BY AJAY CHOPRA
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