Pumpkin Vegetable

Indian Name: Kaddu ki Sabzi Source Jiva Newsletter July 2011 Partap Chauhan

Properties of Pumpkin:
Taste: Madhur (sweet)
Quality: Unctuous & Light
Potency: Sheet (cold)
Post-digestive Effect: Madhur

Medicinal properties of Pumpkin:
Pumpkin vegetable is easy to digest. It is good for disorders related to Pitta (fire) like hyperacidity, migraine, stomatitis, and bleeding disorders. It provides coolness to the body and is good in summers. Pumpkin is also used as a brain tonic and is very good for enhancing memory.

Dosha Analysis:
This recipe pacifies Pitta Dosha and increases Vata (air). However, we have added spices for pacification of Vata Dosha. Thus, this recipe pacifies all the three doshas.

Ingredients:
• 2 tablespoons cooking oil
• ½ teaspoons cumin seeds
• 2 teaspoons fennel seeds 
• 1 teaspoon of fenugreek seeds
• 4 dry red chillies broken, deseeded (can be reduced if need be)
 
• 500 grams diced pumpkin
 
• 2 teaspoons lemon juice
• Salt to taste
 
Preparation:
 
Heat the oil in a pan.
Add the cumin and fennel seeds. Fry till brown.
Add the broken chillies and fry till aromatic.
Add the diced pumpkin and salt. Mix well.
Cover and cook on low heat for about 5 minutes or till the pumpkin is cooked very soft and mushy. Mash a little if required.
Sprinkle the lemon juice and mix well.
 
Pumpkin Vegetable
 
Indian Name: Kaddu ki Sabzi
 
Properties of Pumpkin:
Taste: Madhur (sweet)
Quality: Unctuous & Light
Potency: Sheet (cold)
Post-digestive Effect: Madhur
 
Medicinal properties of Pumpkin:
Pumpkin vegetable is easy to digest. It is good for disorders related to Pitta (fire) like hyperacidity, migraine, stomatitis, and bleeding disorders. It provides coolness to the body and is good in summers. Pumpkin is also used as a brain tonic and is very good for enhancing memory.
 
Dosha Analysis:
This recipe pacifies Pitta Dosha and increases Vata (air). However, we have added spices for pacification of Vata Dosha. Thus, this recipe pacifies all the three doshas.
 
Ingredients:
 
• 2 tablespoons cooking oil
• ½ teaspoons cumin seeds
• 2 teaspoons fennel seeds 
• 1 teaspoon of fenugreek seeds
• 4 dry red chillies broken, deseeded (can be reduced if need be)
 
• 500 grams diced pumpkin
 
• 2 teaspoons lemon juice
• Salt to taste
 
 
 
Preparation:
 
Heat the oil in a pan.
Add the cumin and fennel seeds. Fry till brown.
Add the broken chillies and fry till aromatic.
Add the diced pumpkin and salt. Mix well.
Cover and cook on low heat for about 5 minutes or till the pumpkin is cooked very soft and mushy. Mash a little if required.
Sprinkle the lemon juice and mix well.