| # of servings: 4 | |
| Preparation Time: 15 mins | Cook Time: 10 mins |
This simple unassuming sabzi is quick to make and delicious to eat! Although no sugar is added, this has a sweet taste to it due to the natural taste of the vegetables itself, hence making this kid-friendly, even though red chili powder is added!
Ingredients:
- Pumpkin (and/or) White pumpkin (and/or) Butternut squash - 4 cups
- Mustard seeds - 1 tsp
- Red chili powder - 1 tsp
- Salt
- Turmeric - 0.5 tsp
- Rosemary leaves - 2 tsp
Method:
- Dice the pumpkins being used, along with their skins
- Peel and cube the butternut squash
- Finely chop the rosemary leaves
- In a vessel, heat some oil ('Saute' mode in IP)
- Splutter the mustard seeds in the oil
- Add the turmeric and red chili powder
- After a minute, add the pumpkin pieces
- Saute well and cook for 3-4 minutes
- Add the butternut squash and stir well
- Cover and cook for 7-8 minutes
- Stir and sprinkle the salt and toss well
- Cook a couple more minute if needed, as per preference
- Turn off the heat and sprinkle the rosemary leaves on top
- Serve hot with chapati or roti or poori or dosa or even rice!
Tips and Tricks:
- A mixed combination of pumpkin, white pumpkin and butternut squash can be used in this recipe. Alternatively, only one of these can be used in this recipe!
- Pumpkin skins may look tough, but they soften very quickly and add a nice texture to the dish. Also, leaving the skins ensures that the pumpkin pieces don't become mushy upon cooking. Using the skin also offsets any negative effects like gas
- Since pumpkins are being used with skin, it is better to cook them for a couple extra minutes before adding the butternut squash
- No need to add water as the vegetables have enough water content to cook well when covered
- Herbs like rosemary make anything smell and taste divine!
Pictures:
Final Outcome:
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