Red Pumpkin Coconut Dry Vegetable Recipe

Pumpkin is a plump, nutritious orange colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with coconut milk spreads beautiful aroma. A naturally sweet and mildly spiced best eaten with steamed rice.

Nutritional info

  • Ingredients
  • Step-by-step
ingredients
1/2 Cup(72.0 gm) Pumpkin(Chopped)
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1 Tbsp(6.0 gm) Fresh Coconut (Grated)
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2 No.(0.22 gm) Kadi Patta
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.93 gm) Rai
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/8 Tsp(0.29 gm) Haldi
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1 Tsp(0.92 gm) Coriander Leaves (Chopped)
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1/8 Tsp(0.54 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(60.0 ml) Water

  • Heat 1 tsp oil in a kadhai.

  • Add 1/4th tsp rai, 1/4th tsp jeera and 3 kadi patta and allow it to crackle.

  • Add 1/2 tsp red chilly powder and 1/8th tsp haldi. Mix well.

  • Add 1/2 cup chopped pumpkin and mix well.

  • Add 1/8th tsp salt and water as required. Mix well.

  • Cover and cook for 5 Mins on medium flame.

  • When pumpkin is tender, add 1 tbsp grated coconut and 1 tsp chopped coriander leaves

  • Mix and cook for a minute.

  • Serve hot with chapatti.

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