Super easy and soooooooooo delicious!
Pumpkin – 200g – cubed
Pressure cook the pumpkin for 2 whistles.
Strain the water and keep aside.
Coarsely mash the pumpkin and keep aside.
2 tablespoon coconut
1/2 tsp cumin seeds
3 green chillies
Blend together, the coconut, cumin and chillies.
In a pan, add the pumpkin mash, heat.
Add the blended coconut mix. Let simmer. Remove from pan into your serving bowl after it reaches a paste consistency.
Ghee- 1 tbsp
Mustard seeds- 1 tsp
Coconut- 2 tbsp
Temper the mustard seeds, add the coconut and red chillies and brown the coconut.
Pour the tempering on the pumpkin, serve!
India is the second largest producer and exporter of pumpkins with at least 8 known varieties accessible to all.
Most often than not only the flesh of the pumpkin is used and the rest of it discarded. However, every part ranging from the flower, leaves, seed, skin and of course the flesh are all edible and super nutritious.
Health Benefits of pumpkin
Rich in Vitamin A, high in anti oxidants, boosts immunity, great for eye vision along with being Packed with Vitamin C, fiber and potassium!