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Butternut/Pumpkin Recipe

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Time

0:40 - 0:25

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3797

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Submited by

sharmeen from Faislabad

Ingredients

1. 1 medium size butternut
2. 1 hot & 1 medium hot green chilies
3. 1 medium size tomato
4. 2 small-medium onions
5. ¾ tea spoon salt
6. ¾ tea spoon Coriander powder
7. ¾ tea spoon chili powder
8. ½ tea spoon cumin seeds
9. ½ tea spoon turmeric powder
10. A pinch of Citric acid
11. 1 tea spoon ginger & garlic paste, ready made or prepare fresh
12. ½ cup oil

Method

1. Put oil in a pressure cooker and add sliced onions and fry them
2. Mean while peel the butternut and scoop out the seeds with a spoon, peeling butternut is not an easy job.
3. Cut butternut in rough cubes
4. When onion are pink add tomato and all the spices: salt, chili, coriander, cumin and turmeric and stir and roast for a few
seconds
5. Add 1 cup water, butternut and one chopped v hot green chili and also add citric acid give it a stir
6. Add ginger and garlic paste, if don’t have Shaan ginger garlic mix then prepare fresh take 1 part of ginger and 2 parts of
garlic to make 1 teaspoon of both together.
7. Give pressure for as long as to cook meat. Add water as your cooker requires.
8. Open the cooker and roast it well,when its color darkens,oil separates and it looks glazed then its ready.
9. Garnish with chopped green chili (less hot) and squeeze some lemon and keep some for personal choice of adding more
10. Serve with ChopRi hui RoTi, its a must with this vegetable.
ts a very tasty lunch for hot summer, it can beat any dish of meat.

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