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Ingredients

Adjust Servings:
2 cups Pumpkin
2 tsp Oil
2 tsp Panch poran
1/4 tsp Turmeric powder
1 tsp Chillipowder
1/2 cup Water
to taste Salt

Pumpkin Panchporan Subzi

Cuisine:
  • Serves 3
  • Easy

Ingredients

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Our group of Foodie Monday blog hop has members who do a lot of thinking a when suggesting a theme and for this week the suggestion and final vote was for Pumpkin recipes. I have already blogged about pumpkin soup, the recipe that I could Cook, eat and blog now is Pumpkin panchporan subzi. There many many types of dry subzis that you can cook with pumpkin and this is the first in the list.

pumpkin panchporan subzi
Pumpkin Panchporan Subzi

This is a very simple dry curry where the pumpkin is cooked with few spices .The addition of panchporan gives a very different flavour and taste to this subzi. You can serve this subzi with rice or roti .

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Steps

1
Done

Cut the pumpkin without the skin into small equal sized cubes

2
Done

Heat oil in a pan and add the panchporan. when it starts to sizzle, add the pumpkin pieces and mix well so that the oil coats all the pieces

3
Done

Now add tuemeric powder, chillipowder,salt and water to this. Close with a lid and cook on low flame till all the water is absorbed . Switch off the flame. Mix well and serve warm

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11 Comments Hide Comments

Veena, I just mentioned to Sujataji, who also posted the bengali sabzi with kaddu that I was planning to do the same but changed my mind at the last minute. ha ha. Now looking at this sabzi version of yours, I think I have to make it soon. Looks delicious and as South Indians, Mathan or Pumpkin is always special.

Such a lovely curry Veena. Both in terms of the picture you have posted with its glowing colours, and the very thought of pumpkin sautéed in aromatic panch phoron. The recipe is so simple and straightforward too!

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Veena

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11 Comments Hide Comments

Veena, I just mentioned to Sujataji, who also posted the bengali sabzi with kaddu that I was planning to do the same but changed my mind at the last minute. ha ha. Now looking at this sabzi version of yours, I think I have to make it soon. Looks delicious and as South Indians, Mathan or Pumpkin is always special.

Such a lovely curry Veena. Both in terms of the picture you have posted with its glowing colours, and the very thought of pumpkin sautéed in aromatic panch phoron. The recipe is so simple and straightforward too!

Add Your Comment