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Sunday, 18 December 2016

Pumpkin, Green Peas & Spring Onion Curry


          A good combination of veggies like pumpkin, green peas & spring onion makes for a simple and easy side dish. Healthy and tasty with minimum of spices, it can be enjoyed either with rice or chapatti, roti, paratha, poori, etc. Please check for a step by step method with pictures to prepare it.






  • 250 gms. pumpkin, cubed
  • 1/2 cup frozen green peas
  • 2 bunches spring onions, chopped
  • 2 tbsp. oil
  • 1 tsp. nigella seeds (kalonji)
  • 1/2 tsp. cumin seeds
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder






          Heat oil in a pan and temper with nigella seeds, cumin seeds and green chilies. Saute for a few seconds. Add the pumpkin. and fry for 2-3 minutes.

          Add all the dry spices and give it a stir. Now add the spring onion and green peas. Mix well, cover and let it cook till the pumpkin turns soft. 

          Switch off the flame and transfer to a serving bowl. Serve as a side dish with either rice or chapattis, parathas, roti or pooris.




                   Heat oil in a pan and temper with nigella seeds, cumin seeds and green 
                   chilies. Saute for a few seconds. 



                               Add the pumpkin. and fry for 2-3 minutes.



                               Add all the dry spices and give it a stir. 






                     Now add the spring onion and green peas. Mix well, cover and let it cook
                     till the veggies turns soft.



                               The curry is now done and ready to be served.



                     Serve as a side dish with either rice or chapattis, parathas, roti or pooris.








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