Lunch
Homemade Pumpkin Vegetable Recipe with Panchh Phon Masala
If you enjoy Homemade Pumpkin Vegetable Recipe with Panchh Phon Masala cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
15 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 500 grams Kaddu (Parangikai/ Pumpkin) - peeled and cut into cubes
- 2 sprig Curry leaves
- 2 Dry Red Chillies
- 2 teaspoons Panch Phoran Masala
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt
- Mustard oil
Instructions
1
To begin making the Pumpkin Sabzi preparation guide with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes.In a heavy bottomed wok or kadai, mildly hot a teaspoon of mustard cooking oil.Keeping the flame on medium, bring it up to smoking point and mix in in the panch-phoron masala.
2
When it sizzles, mix in turmeric, curry leaves and the arid red chillies and toss until the red chillies are roasted.Once the chilies are roasted, mix in the minced pumpkin, strew table salt to non-sugary profile and toss on a low flame for a couple of mins. strew some aqua over the pumpkin and turn the mildly hot to low.
3
seal the wok, allowing the pumpkin to bubble gently in its own steam until soft and yielding.
4
Check the table salt and masala condiment levels at this stage and adjust to suit your non-sugary profile.When the pumpkin is fully cooked, take the lid off and arid out the excess moisture.
5
swirl around in the freshly minced coriander leaves and present mildly hot.present the Pumpkin Sabzi preparation guide with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
25 mins
25 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
15 minsTotal Time
25 minsMaster Chef
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