Pumpkin lasagna topped with egg whites

Nutrition profile

Energy 135 Kcal
Carbohydrate 9.5g
Protein 8g
Fat 6g



This dish is based only on vegetables and egg whites forming an ideal combination for fat loss as its rich in fibre and proteins much needed in PCOS.


  1. Pumpkin -150g
  2. Tomato -20g
  3. Capsicum -10g
  4. Curd- 1 TBSP
  5. Garlic (Minced)- 1/2 TSP
  6. Black pepper- 1/4 TSP
  7. Salt -To taste
  8. Chilli flakes -To taste
  9. Veg oil- 1 TSP

Method of preparation

  1. Chop pumpkin lengthwise like sheets of lasagna (2 to 3 inches).
  2. Grease a nonstick pan using silicone brush and pan fry pumpkin till crisp and golden brown on both sides.
  3. Puree tomatoes and finely chop vegetables.
  4. Make egg whites bhurji by heating oil in a pan and sautéing minced garlic.
  5. Add chopped onion and fry till golden brown, add tomato puree and cook till it leaves oil. Put capsicum and beaten egg whites into it.
  6. Put salt and all masala by continuously mixing it. Switch off the gas.
  7. Add thick curd to egg whites bhurji and top it with little 1/2 TBSP Coriander.
  8. In a serving dish place a sheet of pumpkin and top it with little bhurji. Now put another sheet of pumpkin and layer it with burji. Top it with little coriander and serve it hot.


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