Pumpkin and Mixed Veggie Subzi
by Tarla Dalal
Here is an interesting subzi from rajasthani cuisine that combines white pumpkin with other vegetables like carrot, cauliflower and french beans. It uses common spices, is very easy to prepare and is also rather light on the stomach, so you can make it any day for lunch or for dinner.
Pumpkin and Mixed Veggie Subzi recipe - How to make Pumpkin and Mixed Veggie Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup carrot cubes
1/2 cup bottle gourd (doodhi / lauki) , peeled and cubed
1/2 cup potato cubes
1/2 cup french bean cubes
1/2 cup cauliflower florets
5 garlic (lehsun) cloves , finely chopped
1 tsp caraway seeds (shahjeera)
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 cup tomato cubes
1 tsp lemon juice
1 tbsp kachri powder
3 tbsp oil
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- Main procedure
- Heat the oil in a non-stick pan, add the garlic and shah jeera and sauté for a few seconds.
- Add the carrots, white pumpkin, potato, french beans, cauliflower, coriander powder, turmeric powder and chilli powder and mix well.
- Cover and cook over a slow flame till the vegetables are cooked (approximately 7 to 8 minutes), stirring occasionally.
- Add the tomato and salt and sauté for another 3 to 4 minutes.
- Add the lemon juice and kachri powder and mix well.
- Serve hot, garnished with the coriander.
Nutrient values per serving
| Energy | 132 cal |
| Protein | 1.1 g |
| Carbohydrates | 6.1 g |
| Fiber | 1.8 g |
| Fat | 11.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 313.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 18 mg |
| Folic Acid | 23.3 mcg |
| Calcium | 30 mg |
| Iron | 0.5 mg |
| Magnesium | 18.7 mg |
| Phosphorus | 59.1 mg |
| Sodium | 11.8 mg |
| Potassium | 119.2 mg |
| Zinc | 0.2 mg |
Outbrain
Very tasty and healthy dish.loved it
Spicy, dry and tasty vegetables with carrots, french beans, cauliflower and doodhi.