Dry Pumpkin

Healthy pumpkin cooked as a side dish

Dry Pumpkin recipe
Total Time (Mins): 
25
Prep Time (Mins): 
10
Cook Time (Mins): 
15
Serving: 
2
Ingredients: 

Yellow pumpkin: 250 gm (cubed)
Large Red onion: 1
Ginger Garlic Paste: 1tsp
Large tomato: 1
Fenugreek seeds: 1 tsp
Cumin seeds: 1 tsp
Roasted fennel seeds powder: ¾ tsp
Turmeric: ½ tsp
Red chili powder: 1 tsp
Coriander powder: 1 ½ tsp
Salt to taste
Vegetable Oil for frying: 2 tbsp
Garnish: Chopped Coriander leaves

 

Cooking Method: 
Frying
Skill Level: 
Intermediate
Instructions: 

1) Heat oil in a wok. Add cumin seeds on low flame and after 10 sec add fenugreek seeds. Fry till reddish brown.

2) Add onion and fry till glossy on medium flame. Add ginger garlic paste and fry till golden brown. Add chopped tomatoes. Fry for a minute.

3) Add cubed pumpkin, turmeric, red chili powder, coriander powder, fennel powder and salt. Sprinkle little water. Cover and cook on low flame stirring occasionally. 

4) Remove from heat when pumpkin is cooked enough to slice it through. The color change is from yellow to orange.

 

Common Mistakes: 

If you overcook, pumpkin will turn mushy

Alternative Ingredients: 

Use potatoes in place of Pumpkin

Bonus: 

Garnish with chopped coriander leaves. Serve as side dish.

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