this recipe is green as most of my posts but not a breakfast recipe.............i can have it for breakfast though.....this kind of dry and flavorful subzi can go with chapatis, puris or parathas......or as it is ......especially for me.......it is low fat, fiber rich , with all the goodness of spinach, green pumpkin and potatoes with skin.
the sabzi is flavored with asafoetida and fenugreek seeds , which impart an interesting twist to it.
green pumpkin with skin cubed 250 gm
potato with skin cubed 1 no.
spinach with all the stalk chopped roughly 1.5 cup
ginger, garlic and green chilly copped 1 tbsp each
cumin and fenugreek seeds 1 tsp each
turmeric powder 1 tsp
salt to taste
asafoetida powder 1/4 tsp
mustard oil 1 tsp
heat a tsp of oil in a pan.....( i use my wrought iron pan)......coat the sides of the pan well with the oil.......throw in the asafoetida powder , cumin and fenugreek seeds and as soon as they splutter put in the chopped ginger, garlic and green chilies......add cubed potatoes after a minute or so and keep stirring for 4-5 minutes on low heat....(stirfrying in less oil needs to be done in low heat).....add salt and turmeric powder and after stirring for 2 minutes add the chopped spinach and cubed pumpkin.......mix properly , cover and cook till the veggies are just cooked........i like it when the pumpkin retains it's shape but it can be cooked till mushy adding a little water if required........serve hot with whole wheat or multigrain chapatis.