According to the National Institutes of Health, a cup of cubed pumpkin contains over 200 percent of the recommended daily intake of vitamin A, which promotes good vision, especially in dim light. So it is very advantageous to include pumpkin as a part of your diet.
This pumpkin recipe is a no-onion, no-garlic recipe. Usually on festivals and auspicious occasions, we make food without onion and garlic. If you are like me and have to think a lot on what to prepare on such days, here are some other of my favorite no-onion, no-garic recipes: Simple Capsicum Sabzi, Goan Raw Mango Curry, Wadiyacho Ros, Tomato Cheese Muffins, Carrot Parathas. You can also visit the no-onion, no-garlic section of our blog for more such recipes.
Coming back to the Pumpkin Sabzi, enjoy it with rotis or eat it as a side dish with rice – its just perfect!
Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
Pumpkin: 2 cups chopped
Mustard seeds: 1/2 tsp
Green Chillies: 2 medium
Scrapped Coconut: 1 tsp
Jaggery: 1 tbsp
Salt: to taste
Oil: 1 tsp
Method of Preparation:
- Heat oil in a pan. Add mustard seeds , close lid and let splutter.
- Add pumpkin, green chillies, 1/4 cup water and mix well. Close lid and let cook on low heat.
- Once pumpkin is cooked, add coconut, jaggery and salt and mix well. Let cook for a minute.
Your quick and tasty Pumpkin Sabzi is ready.
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