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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins). | 2. Saute for 1 minute and then cover. | 3. After 5 minutes, uncover, stir, and cover. | 4. And now after another 5 minutes remove the pumpkin from the skillet and keep aside. | 5. In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!). | 6. Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water. | 7. Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste. | 8. Don't add water unless it is too thick; add upto 1 tablespoon water if required. | 9. Serve with rice, bread, chappatis, you name it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1 1/2	1/2	divided	168.192	0.0	0.0538	19.1002
pumpkin	250		cubed	7540.0	1885.0	290.0	29.0
coconut	1/2	cup	grated grated	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
tamarind paste	1	teaspoon		-	-	-	-
urad dal	2	tablespoons	skinned	-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
red chilies	3			-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.