Try this Pumpkin Fugadh recipe, or contribute your own.
Suggest a better descriptionMild sweet curry ideal as compliment to a really hot curry. Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice. Garnish with chopped coriander. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 415 | ||
Calories from Fat: 388 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 29.9g | 149 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.7mg | 2 % | |
Potassium 350.5mg | 9 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.4g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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