Thanksgiving holidays would have been incomplete without an Indian dish with pumpkin at our house. It rains pumpkins after Halloween. No complaints though, considering the nutritional advantage this vegetable has to offer.
Being rich in beta carotene, pumpkin provides adequate Vit A needed for our eyesight and smooth skin. It also helps to reduce bad cholesterol and promotes weight loss.
The South Indian in me craved for sweet and spicy dish. I came up with this recipe using turmeric.
You need :
1/4 cup fresh grated or dessicated coconut
2 cups pumpkin cubes or kabocha boiled to al dente with skin
1 green pepper chopped to medium chunks and cooked
3/4 tsp turmeric
3-4 dried red chillies
1 tbsp yellow lentils
1 tbsp coconut oil
1 tsp cumin
1 tsp mustard seeds
A sprig curry leaves optional
Salt to taste
Dry roast the lentils, red chillies and turmeric until the chillies fluff or are roasted,but not charred.
Grind them to smooth paste with the coconut and little water.
Pour the ground paste on the boiled pumpkin cubes and green pepper. Use the pumpkin broth. The dish is not too soupy nor too thick. Medium consistency. Add a tsp salt and simmer for 15 mins.
Care should be taken when boiling the pumpkin, the cubes should be semi cooked since they will cook when simmering and might get mushy. Ditto for green peppers.
Heat a tbsp coconut oil on low flame for 15-30 seconds, add the mustard. When the mustard splutters, add cumin and curry leaves. Pour this coconut oil garnish on the pumpkins. Mix evenly and serve hot with rice.
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