Last Updated on May 18, 2017
Cooking Time : 35 to 40 mins
Serves : 4
Oil - 2 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 2 cm piece
Curry Leaves a sprig
Onion - 1 large sliced thinly
Ginger Garlic Paste - 1 tsp
Tomatoes - 2 large chopped finely
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 2 tblspn
Garam Masala Powder - 2 tsp
Salt to taste
Pumpkin - 3 cup chopped
Butter Beans - 1 cup cooked
Milk - 1 cup
Heat oil in a pan. Add in cinnamon, fennel seeds and curry leaves. Saiute for 30 sec.
Add in onions and saute till golden.
Add in ginger garlic paste and saute for a min.
Now add in tomatoes and cook till mushy. Add in salt and mix well.
Add in spice powders and mix well.
Add in pumpkin with some water and cook till done.
Add in butter beans and mix well.
Pour in milk and cook till it gets little thick.
Serve with roti or rice.
|Take all your ingredients|
|Heat oil in a pan|
|Add in fennel seeds and cinnamon|
|add in curry leaves|
|saute till golden|
|add in ginger garlic paste|
|add in tomatoes|
|add in chilli and coriander powder|
|and some garam masala powder|
|Cook till it gets mushy|
|Add in pumpkin|
|and some water|
|cook till the pumpkin is done|
|add in cooked butter beans|
|pour in some milk|
|cook till everything is done|