Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
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  • Load image into Gallery viewer, Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
  • Load image into Gallery viewer, Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)
  • Load image into Gallery viewer, Pumpkin - Disco/ಕುಂಬಳಕಾಯಿ - ಡಿಸ್ಕೋ, 500 g (5560093999268)

Pumpkin - Disco 1.2 Kg to 1.5 Kg

Rs. 94.00
Rs. 94.00
Rs. 96.00
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Pumpkin (Disco) Overview

Disco Pumpkin, also known as the "orange pumpkin," is a variety of pumpkin that is round and ribbed, with a vibrant orange color. It has a sweet flavor and is commonly used in both savory and sweet dishes. This pumpkin variety is popular in many cuisines for its versatility and nutritional benefits.

Nutritional Value of Disco Pumpkin (per 100g):

  • Calories: 26 kcal
  • Carbohydrates: 6.5g
  • Fiber: 0.5g
  • Protein: 1g
  • Fat: 0.1g
  • Vitamin A: 8,000 IU (160% of the daily recommended intake)
  • Vitamin C: 9 mg (10% of the daily recommended intake)
  • Calcium: 21 mg
  • Iron: 0.8 mg
  • Water Content: Approximately 92%

Health Benefits of Disco Pumpkin:

  1. Rich in Nutrients: High in vitamins A and C, supporting eye health and the immune system.
  2. Low in Calories: A healthy addition to a weight-loss diet.
  3. Antioxidant Properties: Contains antioxidants that protect against free radicals.
  4. Digestive Health: Provides fiber that aids in digestion and maintains gut health.
  5. Hydrating: High water content helps keep the body hydrated.

How to Eat Disco Pumpkin:

Disco pumpkin can be enjoyed in various forms:

  • Roasted: Cut into wedges and roasted until tender.
  • Soups: Pureed into creamy soups.
  • Stews: Added to curries and stews for flavor and nutrition.
  • Baked Goods: Used in pies, muffins, and bread.

Recipes Using Disco Pumpkin

Indian Recipes

1. Pumpkin Curry
  • Ingredients:
    • Disco pumpkin - 500g, peeled and diced
    • Onion - 1, finely chopped
    • Tomato - 1, chopped
    • Ginger-garlic paste - 1 tsp
    • Turmeric powder - 1/2 tsp
    • Red chili powder - 1 tsp
    • Garam masala - 1/2 tsp
    • Salt - to taste
    • Oil - 2 tbsp
    • Fresh coriander - for garnish
  • Method:
    1. Heat oil in a pan; add chopped onion and sauté until golden.
    2. Add ginger-garlic paste and sauté until fragrant.
    3. Add chopped tomato, turmeric, red chili powder, and salt; cook until soft.
    4. Add diced pumpkin and a little water; cook until the pumpkin is tender.
    5. Stir in garam masala and garnish with coriander.
2. Pumpkin Halwa
  • Ingredients:
    • Disco pumpkin - 500g, grated
    • Milk - 2 cups
    • Sugar - 1/2 cup
    • Ghee - 2 tbsp
    • Cardamom powder - 1/2 tsp
    • Chopped nuts (cashews, almonds) - 2 tbsp
  • Method:
    1. In a pan, heat ghee and add grated pumpkin; sauté for a few minutes.
    2. Add milk and cook until it reduces.
    3. Stir in sugar and cardamom powder; cook until thick.
    4. Garnish with chopped nuts before serving.
3. Pumpkin Soup
  • Ingredients:
    • Disco pumpkin - 500g, diced
    • Onion - 1, chopped
    • Garlic - 2 cloves, minced
    • Vegetable stock - 4 cups
    • Cream - 1/2 cup (optional)
    • Salt and pepper - to taste
    • Olive oil - 2 tbsp
  • Method:
    1. Heat olive oil in a pot; add onion and garlic, sauté until soft.
    2. Add diced pumpkin and vegetable stock; bring to a boil and simmer until pumpkin is tender.
    3. Blend until smooth; add cream (if using) and season with salt and pepper.
4. Pumpkin Paratha
  • Ingredients:
    • Disco pumpkin - 200g, grated
    • Whole wheat flour - 2 cups
    • Ginger - 1 tsp, grated
    • Green chili - 1, finely chopped
    • Salt - to taste
    • Water - as needed
    • Ghee or oil - for cooking
  • Method:
    1. In a bowl, mix grated pumpkin, flour, ginger, green chili, and salt.
    2. Gradually add water to form a dough; let it rest for 15 minutes.
    3. Divide the dough into balls; roll out each ball into a flat circle.
    4. Cook on a hot griddle, applying ghee or oil until golden brown.
5. Pumpkin Idli
  • Ingredients:
    • Disco pumpkin - 200g, grated
    • Idli batter - 2 cups
    • Mustard seeds - 1 tsp
    • Curry leaves - a few
    • Salt - to taste
  • Method:
    1. Mix grated pumpkin into the idli batter and add salt.
    2. Heat oil in a pan; add mustard seeds and curry leaves.
    3. Pour the tempered oil into the batter mixture.
    4. Pour the batter into idli molds and steam for 10-15 minutes until cooked.

Non-Indian Recipes

1. Roasted Pumpkin
  • Ingredients:
    • Disco pumpkin - 1 medium, cut into wedges
    • Olive oil - 2 tbsp
    • Salt - to taste
    • Black pepper - to taste
    • Optional: garlic powder, paprika
  • Method:
    1. Preheat the oven to 400°F (200°C).
    2. Toss pumpkin wedges with olive oil, salt, pepper, and any optional spices.
    3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Pumpkin Bread
  • Ingredients:
    • Disco pumpkin puree - 1 cup
    • All-purpose flour - 2 cups
    • Sugar - 1 cup
    • Baking powder - 1 tsp
    • Baking soda - 1/2 tsp
    • Cinnamon - 1 tsp
    • Eggs - 2
    • Vegetable oil - 1/2 cup
    • Salt - to taste
  • Method:
    1. Preheat oven to 350°F (175°C); grease a loaf pan.
    2. In a bowl, mix pumpkin puree, eggs, sugar, and oil.
    3. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
    4. Combine both mixtures and pour into the prepared pan.
    5. Bake for 60-70 minutes; cool before slicing.
3. Pumpkin Pie
  • Ingredients:
    • Disco pumpkin puree - 2 cups
    • Sugar - 3/4 cup
    • Eggs - 3
    • Heavy cream - 1 cup
    • Cinnamon - 1 tsp
    • Nutmeg - 1/2 tsp
    • Ginger - 1/2 tsp
    • Salt - 1/4 tsp
    • Pie crust - 1 (store-bought or homemade)
  • Method:
    1. Preheat oven to 425°F (220°C); fit pie crust into a pie dish.
    2. In a bowl, mix pumpkin puree, sugar, eggs, cream, and spices until smooth.
    3. Pour the mixture into the crust; bake for 15 minutes.
    4. Reduce heat to 350°F (175°C) and bake for an additional 40-50 minutes until set.
4. Pumpkin Risotto
  • Ingredients:
    • Arborio rice - 1 cup
    • Disco pumpkin - 1 cup, diced
    • Onion - 1, chopped
    • Vegetable broth - 4 cups
    • White wine - 1/2 cup (optional)
    • Parmesan cheese - 1/2 cup, grated
    • Olive oil - 2 tbsp
    • Salt and pepper - to taste
  • Method:
    1. Heat olive oil in a pot; add onion and sauté until translucent.
    2. Add rice and cook for 1-2 minutes.
    3. Add white wine (if using) and stir until absorbed.
    4. Gradually add broth, one ladle at a time, stirring continuously until the rice is creamy and al dente.
    5. Stir in pumpkin and parmesan; season with salt and pepper.
5. Pumpkin Smoothie
  • Ingredients:
    • Disco pumpkin puree - 1 cup
    • Banana - 1, frozen
    • Yogurt - 1/2 cup
    • Milk or almond milk - 1 cup
    • Honey or maple syrup - to taste
    • Cinnamon - 1/2 tsp
  • Method:
    1. In a blender, combine pumpkin puree, banana, yogurt, milk, honey, and cinnamon.
    2. Blend until smooth; serve chilled.

Enjoy exploring the flavors and health benefits of Disco pumpkin with these diverse recipes!