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 Nestlé A+ Milk spreads beautiful aroma. A naturally sweet and mildly spiced best eaten with steamed rice.

Nutritional info

  • 17.9 mcg
    Vitamin A
  • 3.1 gm
    Carbohydrate
  • 5.0 gm
    Total Fat
  • 0.5 mg
    Iron
  • 1.1 mg
    Vitamin C
  • 63.5 kcal
    Energy
  • 0.5 gm
    Protein
  • 10.1 mg
    Calcium

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1/2 Chopped Cup(72.0 gm) Pumpkin

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1.0 Grated Tbsp(6.0 gm) Fresh Coconut

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2.0 Number(0.22 gm) Kadi Patta

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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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 Powder Tsp(0.54 gm) Red Chilly

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1/8 Tsp(0.54 gm) Salt

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1/8 Tsp(0.29 gm) Haldi

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1.0 Tsp(3.0 ml) Oil

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60.0 Ml(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.