Tuesday, July 5, 2011

Pumpkin Stirfry

250 gms Pumpkin
1 small onion (chopped)
3 dried red chillies (deseeded and torn into 4)
Few strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
2 tbsp freshly grated coconut
1/4 tsp Turmeric Powder
Oil for seasoning
salt to taste

  • Wash pumpkin, peel and cube it into even sized small pieces.
  • Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 1 min.
  • Then add the pumpkin, turmeric powder and salt. Stir fry and add few tablespoons of water. Cover and cook for 5 mins.
  • The pumpkin must hold its shape but be fork tender. Then add the coconut and stir well to combine.
  • Serve it hot with steaming rice and tangy spicy sambar.

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