- Serves
- 4
- Portion
- ≈130 g
- Time
- 25 min
- Texture
- Soft
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Appetising
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pumpkin (kaddu) | cubed | 450 g | 2250 g | |
| Raw mango | ½ small, sliced | 50 g | 250 g | |
| Mustard oil | 2½ tsp | 12 g | 60 g | |
| Fenugreek seeds | ¼ tsp | 0.5 g | 2.5 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Jaggery (gur) | 1 tbsp | 15 g | 75 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Heat oil; add fenugreek and fennel; add ginger.
Step 2: Add pumpkin, raw mango, turmeric and salt; cover 12 minutes.
Step 3: Mash half; add jaggery; cook 2 minutes.
Nutrition
Per serving, estimated
81kcal
Energy
1.3g
Protein
3.2g
Fat
13.4g
Carbohydrate
0.9g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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