Pumpkin Subji is a traditional Indian curry made with pumpkin and spices. It is a popular side dish that is often served with rice or roti. The pumpkin is cooked with spices such as cumin, coriander, turmeric, and chili powder. There are many variations to this subji, and other vegetables such as onions, tomatoes, capsicum may be added. Pumpkin subji is also consumed during religious fasting in North India.
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1/2 cup
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1 tablespoon
1/4 cup
1/4 cup
1/4 cup
1/4 cup
Heat oil in a pan over medium heat.
Add cumin seeds and mustard seeds and let them splutter.
Add onion and sauté until it turns golden brown.
Add tomato, green bell pepper, and pumpkin cubes and sauté for a few minutes.
Add turmeric powder, red chili powder, coriander powder, garam masala, and asafoetida and mix well.
Add salt to taste and mix well.
Add water and cover the pan with a lid.
Cook for 10-15 minutes or until the pumpkin is cooked.
Serve hot with chapati or rice.
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When it comes to Pumpkin Subji, our users are head over heels in april, but the interest cools down in january.
It's official: Pumpkin Subji is the food of choice for 24-27 female, with people of >40 BMI also on board.
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