Check out my other pumpkin recipes
Pumpkin paratha Pumpkin pasta Pumpkin paal kootu
Pumpkin 1 cup (cubed) Curd | Yogurt 1 cup Oil 1 tsp Mustard seeds 1/2 tsp Cumin seeds | jeera 1/2 tsp Asafoetida 2 pinches Salt as needed Green chili 2-3 Coriander leaves few Method:
Chop the pumpkin into cubes and slit the green chili. In a pan add oil and mustard seeds, jeera, asafoetida and green chili. Once the mustard splutters switch off the flame. Keep it aside. In the pan add the pumpkin cubes and add 1/4 cup of water to this. Add little salt and cook the pumpkin. Cook till it becomes soft and yet firm. Do not cook it becomes mushy. If any water is left after the pumpkin is cooked drain it. Allow this to cool completely. Whisk the yogurt and add it to the cooked pumpkin. Add salt to this. Mix gently. Garnish with coriander leaves. Serve chilled. Pumpkin raita tastes best with any paratha.
Method:
Chop the pumpkin into cubes and slit the green chili. In a pan add oil and mustard seeds, jeera, asafoetida and green chili. Once the mustard splutters switch off the flame. Keep it aside.
In the pan add the pumpkin cubes and add 1/4 cup of water to this. Add little salt and cook the pumpkin. Cook till it becomes soft and yet firm. Do not cook too long till it becomes mushy. If any water is left after the pumpkin is cooked drain it. Allow this to cool completely.
Whisk the yogurt and add it to the cooked pumpkin. Add salt to this. Mix gently. Garnish with coriander leaves.
Serve chilled. Pumpkin raita tastes best with any paratha.
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