1 kg pumpkin 1 cup fresh green peas 1 big potato . y/2 cup cabbage finely chopped . Few curry leaves chopped (kadi patta) Fresh coriander leaves chopped (dhania) 1/2 tsp. mustard seeds (rai) /2 tsp. fennel seeds (methi) 1/2 tsp. cumin seeds (jeera) Small piece ginger finely chopped 1 tsp. buttérI 1 tsp cream for garnishing Salt to taste Method . Cut pumpkin and potatoes into pieces. Boil and strain. Keep the water aside to be used as a stock. Blend potato pumpkin mixture. Heat butter in a pan, add mustard seeds, fennel seeds, cumin seeds, curry leaves and ginger Add green peas and finely chopped cabbage and fry for few minutes. Add stock to get the required consistency. Add pumpkin mixture and salt to taste. . . Garnish with fresh cream and coriander. Serve hot
Comments