Roasted Beetroot and Pumpkin with Cumin and Pepper

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Roasted Beetroot and Pumpkin with Cumin and PepperBeetroot is rich in nutrients though it is consumed comparatively less than other vegetables. Generally, it is advised to consume it in raw form to get the maximum benefits. Today's recipe includes roasted beetroots with seasoned and sautéed pumpkin. You can also add zucchini to this recipe to add more nutritional value. Since beetroots are mildly sweet in taste, they compliment the pumpkin base extremely well. The seasoning can be changed to match with the local taste. I prefer cumin seeds and coriander for pumpkin recipes as these two greatly enhance the flavor of the entire preparation. Instead of roasting, you can also steam beetroots marinated in a spicy coating. Let's make this yummy and light recipe.

Roasted Beetroot and Pumpkin with Cumin and Pepper
Roasted Beetroot and Pumpkin with Cumin and Pepper

Roasted beetroot with pumpkin dices

Try this light and mellow flavored recipe consisting of flavored roasted beetroot slices served with equally scrumptious pumpkin dices cooked to perfection.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 5

  • 400 gm pumpkin (peeled and sliced)
  • 300 gm beetroot (chopped)
  • 1 tsp cumin seeds
  • 1/4 tsp paprika
  • 3 tsp chili oil
  • 1/2 tsp garlic powder
  • pinch of white pepper powder
  • 1 tsp ginger paste
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 5 to 6 tsp refined oil
  • salt to taste


  1. Take a small bowl and add chili oil, garlic powder, 2 tsp refined oil and salt in it.
  2. Mix it well and pour it on beetroot pieces.
  3. Apply the marinade well with your hands.
  4. Take a shallow frying pan and heat 4 tsp refined oil in it.
  5. Crackle cumin seeds till they turn light brown.
  6. Saute ginger paste for about a minute and add pumpkin pieces in it.
  7. Season it with paprika, white pepper powder, coriander powder, turmeric powder and salt.
  8. Stir fry for about 2 to 3 minutes on a flow flame.
  9. Add 1/2 cup of water and simmer on a low flame with a covered lid for about 8 minutes.
  10. Heat a grill to maximum heat and roast the marinated beetroot pieces for about 5 to 6 minutes.
  11. Take a serving plate and arrange seasoned pumpkin on the base.
  12. Top it with roasted beetroot pieces and serve hot.


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