Do you like pumpkin (mathanga)?
Pumpkin is a versatile veggie and so can be used to make stir fries, curries, pies, preparing muffins, soups. However, this is not my favourite veggie. But I love to incorporate this veggie as much as possible after learning the benefits of pumpkin. This veggie is rich in antioxidants, vit A and vit C. They reduce the risk of cancer and improves eyesight, heart health. It also a low calorie food, makes you feel fuller for a long time which makes it a great choice for dieting. I have already posted the mathanga curry and mathanga payaru erissery which are the tastiest form that I loved most with pumpkin. This stir-fry is the latest addition to the weekly menu, as my kids don't like the curry version and don't like the mashed pumpkin style dishes. So this stir-fry is perfect for those kind, and is very simple to prepare. Do give this a try and enjoy with steamed rice !!
Cooking time ~ 10 minutes
Serves ~ 4-5
Author ~ Julie
Ingredients
shallots 8-10
garlic cloves 6-7
pumpkin sliced 4 cups (500g)
curry leaves 2 sprigs
turmeric powder 1/2 tsp
kashmiri chilli powder 1/2 tsp
hot chilli powder /4 tsp
fennel seeds 1/2 tsp
salt to taste
coconut oil 2tbsp + 1 tsp
Watch on YouTube -
Method
- Wash, peel and cut the pumpkin in thick strips. Keep aside.
- Crush the shallots and garlic and keep aside.
- Heat oil in a pan and add fennel seeds. Wait to sizzle and then add the crushed shallots, garlic mix along with curry leaves.
- Add the spice powders on low flame and then sauté.
- Add the cut pumpkin and give a quick mix. To this add salt and 2tbsp water, combine and cook covered for 5 minutes on low flame.
- Check if cooked after 5 minutes and then adjust salt if needed. Simmer another 2 minutes and then dry up any moisture if left, switch off the flame.
- Add a tsp of coconut oil as garnish. Keep covered for 5 minutes and then serve.
- Enjoy with steamed rice !!
RELATED POSTS
I love pumpkins and with all the wonderful spices, this stirfry has got to be very delicious, Julie.
ReplyDelete