Pumpkin is one of the widely grown vegetables rich in vitamins. You can prepare variety of dishes using pumpkins like pumpkin pie, pumpkin kheer, pumpkin cupcakes, breads and so on. This recipe is mainly based on the preparations in Norther part of India where it is used as a dry side dish and goes very well with channa daal poories, normal poories or rice. This dish is simple to prepare and gets exotic taste from punch phoran spices, jaggrey and amchoor powder. This dish is also prepared during marriage ceremony. This is one of my favorite dry side dish. Enjoy this delicious recipe with your family and friends.
Ingredients
- 700g Red pumpkin cut into pieces
- 3 tbsp Oil
- 1/2 tsp Panch phoran spices
- 2 Whole chili
- 1 tsp Ginger grated
- 1 cloves Garlic grated
- 1/8 tsp Asafoetida (hing)
- 1/2 tsp Coriander & cumin powder each
- 2 tsp Amchoor ( mango) powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 tsp brown sugar or jaggrey
- 1/8 tsp Kalongi (nigella) seeds
Instructions
- Clean pumpkin with water, then peel it and cut in to small pieces. Keep it aside. Heat oil in a kadhai or pan at medium heat. Once oil gets hot, add punch phoran ( To make punch phoran: Take 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp kalongi ( nigella) seeds, 1 tsp mustard seeds, 1/4 tsp fenugeek(methi) seeds. Mix all spices). Once punch phoran gets brown in color, add broken whole chilies and saute for few sec. Add ginger -garlic and hing in to it. Saute for few sec or till ginger-garlic gets light golden in color. Add cut pumpkin into it and stir fry for 2-3 minutes .
- Add turmeric powder, coriander-cumin powder, amchoor powder, saute for 2-3 minutes at medium heat.
- Once masala gets fry nicely, add 1/3 cup water. Stir and cover it. Let it cook till pumpkin gets cooked nicely but not mussy. Stir regularly to avoid it getting burnt. Once its done, turn off the heat, keep it covered for 5-10 minutes before serving.
- Yummy pumpkin masala ready to be served.
- Serve it hot with poori, paratha or rice.
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