MAKE PUMPKIN CURRY THE AYURVEDIC WAY TO BALANCE DOSHAS

Pumpkin, the round-shaped orange vegetable, is a powerful antioxidant. Pumpkin has beta carotene, and the vibrant colored fruit, is filled with nutrients that can handle various doshas, such as Vata, Pitta, and Kapha.

Pumpkin has a potential amount of Vitamin A, Vitamin E, and Vitamin C. It contains magnesium and potassium that protect the circulatory system and balance the blood pressure in your body. It has rich antioxidant and anti-inflammatory properties and is significantly lower in fat. It helps to stay away from obesity and overweight. 

Benefits of pumpkin curry

Apart from its taste, the presence of Vitamin A in pumpkin supports your body to maintain smooth and healthy skin without acne. The fiber content in pumpkin helps balance the blood glucose levels. 

Ayurveda suggests including pumpkin in the diet as it is considered to prevent cancers, keep heart health intact and balance the doshas. Here is how you can prepare pumpkin curry in the Ayurveda way.

Preparation time – 30 Minutes

Ingredients 

• 2 cups of chopped and cubed pumpkin
• Fenugreek
• 1 tbsp ghee
• Cumin seeds
• ½ tsp mustard seeds
• Salt to taste
• ½ tsp garam masala
• 2 tsp chopped coconut
• Ginger powder and turmeric
• Fresh coriander
• 2 tsp jaggery
• 1 tsp ground peanut 

Preparation Method

• Heat the pan and add ghee to it, then put the required quantity of cumin seeds, fenugreek, mustard seeds, ginger powder, and turmeric. Once the mustard seeds crackle, stir well until the ingredients turn golden brown
• Add the cubed pumpkin pieces and mix for 3 to 4 minutes. Then add a required amount of water until the pumpkin sinks
• Then put garam masala, salt to taste, and chopped coconut. Stir it well. Allow to cook it on a low flame for 20 minutes
• Once the pumpkin gets cooked well, add fresh coriander and jaggery in it to give a final touch

The process is pretty simple, and the vegetable gets cooked within 25 to 30 minutes. You don’t need any extra ingredients or components for taste and aroma. Consuming the above dish weekly, twice, or thrice is expected to balance the doshas.