|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 25g||89%|
|Total Sugars 4g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this dish, the slightly sweet flavor of the pumpkin is offset by the heat from the chilies and the tanginess from the raw mango powder. Serve it with hot chapatis (Indian flatbread).
Depending on the type of pumpkin you are using, you can keep or remove the skin as you prefer.
1 pound (500 grams) pumpkin, seeds removed, cut into 1-inch cubes
2 large onions, sliced thinly
3 tablespoons finely chopped garlic
3 dried red chilies
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1/2 teaspoon raw mango powder
1/2 teaspoon sugar
2 tablespoons vegetable oil, or canola or sunflower cooking oil
Salt, to taste
Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chilies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2 to 3 minutes.
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.