[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

This is a delicious curry served with paratha. This pumpkin vegetable is an excellent source of carotenes, vitamin A, minerals.

INGREDIENTS:

Dry red chillies 3 nos
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Fresh coconut ½ cup
Oil 5 tbs
Mustard seeds ½ tsp
Green chillies 2 nos
Curry leaves 1 spring
Asafoetida 1 pinch
Onions 1 nos
Salt To taste
Pumpkin(pieces with skin) 1cup
Tomato 1 nos
Peanuts(soaked) ½ cup
Dry ginger powder 2 pinch
All purpose flour 1 cup
Sugar ½ tsp

METHOD:

1. Take a pan and dry roast dry red chillies, coriander seeds, cumin seeds.

2. Take a mixie jar and add dry roasted ingredients, fresh coconut and blend into smooth paste.

3. Heat oil in a pan and add mustard seeds, green chillies, curry leaves, asafoetida, onions, salt and saute it, cook it for 3-4 min with lid on it.

4. To it add pumpkin, tomato, peanuts, dry ginger powder and mix nicely and cook for 8 mins with lid on it.

5. Add coconut paste mix it, later cook for 3 mins, later transfer into serving bowl.

6. For dough: Take a bowl and add all purpose flour, sugar, salt, little water and mix nicely to make stiff dough.

7. Take small portion of dough and roll it into thin sheet and spread oil, make fan fold like as shown in video and allow it rest for some time.

8. Roll dough into paratha and cook it dry later add little oil on both side and cook it.

9. Transfer into chopping board and crush it nicely.

10. Now coconut and pumpkin curry with peanut is ready to serve with Kerala style paratha.

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