| 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 OF THE 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 |
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