A vegetable which is so versatile is high in beta carotene. Try is nutritious vegetable subzi with children, they will simply clean their plate.

Serves: 4 persons

Cooking time: about 30 minutes Preparation Time: 30 minutes

Ingredients

• 3 cups diced yellow pumpkin/kadhu
• ½ cup diced red bell pepper
• ¼ cup diced green bell pepper
• 1 green chilli finely chopped
• 1 teaspoon kalonji
• 1 teaspoon fenugreek seeds
• ¼ teaspoon asofoetida
• 1 teaspoon turmeric powder
• 1 teaspoon mango powder
• 3 teaspoons sugar/jaggery
• ½ teaspoon garam masala powder
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Heat the oil in a frying pan. Add kalonji and fenugreek seeds. Allow them to cracle, not allowing the fenugreek seeds to turn brown. Add the turmeric powder and asofoetida .

Add the green chillis, red and green bell peppers and sauté for a few minutes, not letting them reduce in size.

Add the pumpkin, mango powder, garam masala powder, sugar and salt. Add 3 tablespoons of water.

Simmer it covered for 10 minutes. After 10 minutes, check if pumpkin is cooked by inserting a spoon or knife to one of the pieces. Stir and simmer for some more time if uncooked.

Serve hot with phulkas and khadi

Note

A lot of people like it very soft, like a semi mashed texture. In this case you could cook it with a little more water.

Filed under: North Indian

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