Pumpkin Gojju
| Ingredients |
| Pumpkin 1/2 Lb |
Mustard - 1 tsp |
| Dried Red Chillies 4-6 |
Curry leaves |
| Tamarind Paste 1/4 tsp |
Salt |
| Asafoetida 1 pinch |
|
Method
- Steam cook pumpkin in a pressure cooker. Remove.
- When cool, blend in a mixer the cooked pumpkin, red chillies and tamarind paste to a smooth paste.
- Add around 1 tbsp of water. But do not add more water, the gojju should not be watery.
- Heat oil in a kadahi add mustard seeds. When the seeds splutter, add curry leaves and hing.
- Immediately pour over the paste, add salt and mix well.
- Serve with plain Rice or chapathis.
| Nutrient Composition Per Dish |
| MACRONUTRIENTS |
MICRONUTRIENTS
|
| Energy (Kcal) |
93 |
Carotene (μg) |
164.25 |
| Protein (g) |
5.54 |
Vitamin C (mg) |
0.0 |
| Carbohydrate (g) |
15.09 |
Mg (mg) |
85.5 |
| Fat (g) |
1.16 |
Na (mg) |
14.7 |
| Fibre (g) |
6.1 |
K (mg) |
392.25 |
| Minerals (g) |
2.27 |
Mn (mg) |
0.11 |
| Calcium (mg) |
46.5 |
Zn (mg) |
0.59 |
| Phosphorus (mg) |
123 |
Cr (mg) |
0.011 |
| Iron (mg) |
1.34 |
|
|