Скачать или смотреть My siser-in-law’s Roast Pumpkin Recipe 😋

✨ I absolutely LOVE my sister-in-law’s roast pumpkin recipe, and I just had to film it so you all can enjoy this delicious meal too! Paired with tangy lemon rice and a refreshing curd dip, this is the ultimate comforting and wholesome plate. 🍋🎃

👩‍🍳 What’s in this video:
– Perfectly spiced and oven-roasted pumpkin wedges
– Zesty, flavorful lemon rice
– Creamy mustard-curd dip

🌿 Ingredients:

Yellow pumpkin (500 g) – cut into 8 wedges

Olive oil + ghee – 1 tbsp each per wedge

Whole spices: Coriander seeds, Cumin, Clove, Black pepper, Dried red chilli, Kalonji, Methi, Green Cardamom

Powder spices: Amchoor, Chaat masala, Maggi magic masala, Onion powder, Garlic powder, red chilli powder, Coriander, Turmeric, Salt

Garlic (1 whole for roasting)

Thick yoghurt

Mustard seeds paste (1 tbsp)

Rice (for 3–4 servings)

Lemon rice tadka: Chana dal, Urad dal, Rai, Curry leaves, Hing, Haldi, Peanuts, Salt, Ghee

🔥 Method (Quick Steps)

Cut pumpkin into wedges, drizzle with olive oil & ghee, rub with spice mix.

Roast with garlic in the oven (30 mins).

Make lemon rice tadka & mix with cooked rice.

Whisk hung curd with mustard paste & salt.

Serve everything hot — roasted pumpkin + lemon rice + mustard curd.

💡 Tip: Don’t hold back on the oil & masala for the pumpkin — the more generous, the better the flavor!



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