U need:
Butternut squash(red pumpkin): 2 cups
boiled chick peas:1/2 cup
ginger paste: 2 tsp
bay leaf:1
panchporon: 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
salt and sugar to taste
oil: 2 tablesp
garam masala: 1/2 tsp
Method:
Dice red pumpkin into medium size chunks.
Heat oil in a kadai,add the bay leaf and panchporon.Saute for a minute and add 3 green chillies.
Add the pumpkin chunks and ginger paste.fry well on medium heat.Sprinkle a little water to prevent the pumpkin from sticking to the bottom of the kadai.
After 6 mins add turmeric powder,dhaniyajeera powder and stir well.Add salt and sugar to taste.Add 1/2 cup water.Cover and cook till veg is done.
Remove lid.Add the cooked chick peas and stir well.Add garam masala and coriander leaves.
Stir well once again.
Serve hot with puris or rotis.
Butternut squash(red pumpkin): 2 cups
boiled chick peas:1/2 cup
ginger paste: 2 tsp
bay leaf:1
panchporon: 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
salt and sugar to taste
oil: 2 tablesp
garam masala: 1/2 tsp
Method:
Dice red pumpkin into medium size chunks.
Heat oil in a kadai,add the bay leaf and panchporon.Saute for a minute and add 3 green chillies.
Add the pumpkin chunks and ginger paste.fry well on medium heat.Sprinkle a little water to prevent the pumpkin from sticking to the bottom of the kadai.
After 6 mins add turmeric powder,dhaniyajeera powder and stir well.Add salt and sugar to taste.Add 1/2 cup water.Cover and cook till veg is done.
Remove lid.Add the cooked chick peas and stir well.Add garam masala and coriander leaves.
Stir well once again.
Serve hot with puris or rotis.
