Dec 30, 2010

Pumpkin Ki Subzi with Kasoori Methi

Pumpkin Ki Subzi with Kasoori Methi

Serves: 2


Pumpkin pieces - 250 g
Oil - 1 tablespoon
Ginger chopped - 1 teaspoon
Garlic - 6 cloves, chopped
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kasoori methi ( dried fenugreek leaves ) - 2 tablespoon
Tomatoes - 2, chopped
1/2 cup ( 100 ml ) water
3/4 teaspoon salt ( or to taste )
Jeera powder - 2 pinches
Pepper powder - 2 pinches


Heat oil in a wide pan. Fry chopped ginger and garlic till light brown.

Add pumpkin pieces and saute well.

Add red chilli powder and turmeric powder. Stir well for 2 - 3 minutes.

Add crushed kasoori methi leaves and chopped tomatoes. Saute for 2 - 3 minutes.

Add 1/2 cup ( 100 ml ) water and salt to taste. Cover with a lid and cook on a low heat for 20 minutes or till done and water almost dries up.

Sprinkle jeera powder and pepper powder. Serve as a side with Rotis or Rice.

Cake cutting tips

Cake cutting tips:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.

Use unwaxed dental floss to slice through the cake ( great for the gooey or sticky cakes).

Alternately refrigerate the cake in mid zone of the fridge for a couple of hours and then slice them normally.


Hari Chandana P said...

Looks Yummm...

Indian Cuisine

Priya Suresh said...

Subzi and cake looks extremely delicious and inviting..