Recipe · Dals, Vegetables, Gravies and Non-Veg · by Babita Hazarika and Moumita Roychowdhury, Consultant Dieticians
Kumro Chechki (Pumpkin)
Good for non-dialysis, diabetics, dialysis and post-transplant.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 50
Per serving
1 serving (40 g)
Safe for your stage
Phosphorus50 mg
Potassium112 mg
Sodium4.4 mg
Protein1.3 g
Energy70 kcal
Sodium in salt is not included in above calculation
Ingredients
- Pumpkin yellow (chopped)200 g · 1 medium cup
- Onion50 g · 1 small
- Oil10 g · 2 tsp
- Nigella seeds (kalonji, black jeera)2.5 g · 1/2 tsp
- Bay leaf1 g · 2
- Ginger paste2.5 g · 1/2 tsp
Method
- 1Cut pumpkin in long pieces. Soak the cut vegetable in warm water for 20 minutes. Drain and keep aside.
- 2Heat oil in a wok and temper with nigella seeds and bay leaves. Add finely sliced onion and ginger paste. Fry till golden brown.
- 3Add the pumpkin pieces, stirring occasionally for 15 mins. Add salt as permitted. Cover and cook on low flame till pumpkin is soft but not mashed.
- 4Serve hot with rice or chapati.
Sources
- KWF · Proprietary-with-permission · id kwf_kumro_chechki