Nutrient information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
104 | 1.7 | 9.1 | 6.4 |
2-3 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal; you can consume: 1/2 katori
- If you are prescribed 2000 kcal, you can consume: 3/4 katori
- 2 cups pumpkin (kaddu), chunks
- 1 large onion, finely chopped
- 4 cm piece ginger, crushed
- 2 small green chillies, thinly sliced (optional)
- 4 tsp groundnut oil
Dry Spices
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ⅛ tsp asafoetida (hing)
- ¼ tsp mango powder (amchur)
- Use minimal amount of salt
- Peel and wash pumpkin, onion and ginger. Cut the pumpkin into chunks, chop onions, crush ginger, and slice green chillies.
- Heat oil over medium heat in a karahi. Add cumin seeds and asafoetida (hing) and let them splutter.
- Add the chopped onions and cook them until they become transparent.
- Add crushed ginger, sliced green chillies and fry for a few minutes. Now, add coriander and turmeric powder.
- Then add pumpkin chunks and sauté it for a few minutes.
- Cook it on low heat with the lid on, stirring occasionally, until it becomes soft. This should take about 10 to 15 minutes.
- After the pumpkin is cooked, mix in the salt and amchur.
- Serve hot, with multigrain roti.