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PUMPKIN
SALAD
A
cooked salad, to accompany the recipes from
the western part of India.
|
INGREDIENT
:
Pumpkin -
250 gms.
Mustard seeds - 1.5
gm.
Turmeric powder -1.25gm.
Asafoetida - 1.25gm.
Oil - 15 ml.
Yogurt - 150 gm.
Sugar - 6 gm.
Peanuts - 9 gm.
Salt to taste. |
METHOD
:
Heat
oil in a pan, sauté mustard seeds till they
pop. Add turmeric powder and asafetida, sauté
and keep aside. Cook peeled and sliced pumpkin
in boiling water till tender. Drain and allow
to cool to room temperature. Mash; add oil, peanuts,
yogurt, salt and sugar. Mix thoroughly and serve
fresh.
Time taken -- 25 min.
Serves -- 4. |
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