Pumpkin Seeds Chutney

Pumpkin seeds are great source of carbo hydrates, amino acids and unsaturated fatty acids.
They contain vitamin B, C, D, E and K.
They also have minerals, calcium, potassium and phosphorus.
So Why waste it just cook and eat it.

Fresh punpkin seeds

(along with the flesh net  -  1 cup
like part)
Black gram dal              -  3 table spoons
Red chilies                    -  4 nos
Tamarind                      -  1 small lemon size
Jaggry                          -  1 small pinch
Asafoitida                     -  1/2 tea spoon
Cooking oil                   -  1 tea spoon
Salt to taste


1.  Soak tamarind in 2 table spoons of warm water for 1/2 hr.
2.  Heat oil in a kadai and add the black gram dal and red chilies.
3.  Cut the fleshy seed part of the pumpkin into small pieces.
4.  Stir fry till the dal turn light brown, then add the cup pumpkin seed pieces.
5.  After the pumpkins turn colour remove from stove.
6.  Let it cool, add the soaked (seeds removed) tamarind, salt and asafoitida and coarsely grind it.
7.  Serve with rice and ghee.