Sweet And Spicy Pumpkin Fry
About Sweet and spicy pumpkin fry
Pumpkin is one of the widely used vegetable in India which is loved by most of the people. This vegetable is mild sweet in taste. Healthy too with loads of nutrients. Pumpkin is a rich source of vitamin A and fiber. One of the versatile vegetable using which you can prepare wide variety of dishes from savories to sweets.
This is very simple, yellow pumpkin with tomato fry recipe. Dry mango powder or amchoor powder is used to adjust the sweet taste of the pumpkin. Very good side dish for parathas, rotis and rice. Very simple and easy to make with basic ingredients. Tangy, spicy and sweet at the same time.
Cook Time
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: Serves 2 people 1/4 kg of pumpkin
Ingredients
- 1/4 kilogram or 250 grams yellow pumpkin, washed and cut into big sized cubes
- 1-2 tomatoes, chopped
- 1 inch fresh ginger, chopped
- 1-2 teaspoons mustard oil
- 1 teaspoon methi seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds or saunf
- 1-2 green chilies, or as required
- salt as per taste
- 1/2-1 teaspoon sugar
- 1/2 teaspoon amchoor powder or dry mango powder
- a bunch of fresh coriander leaves, finely chopped
- 1/2 cup water, or as required
Instructions to prepare
- Wash and cube pumpkin. (make big to medium sized cubes). Chop tomatoes and ginger. Keep aside.
- In a pan or pot, heat 1-2 teaspoons of mustard oil. (or you can use any vegetable oil, but mustard oil gives unique taste to this dish).
- Add coriander seeds, methi seeds and fennel seeds. Let them crackle.
- To this add chopped ginger and green chilies, saute for sometime till ginger starts smelling good.
- Add chopped tomatoes and stir fry.
- To this add salt, red chili powder and garam masala powder, mix everything properly and fry till mushy.
- Add cubed pumpkin, saute and fry till it coated properly with spices.
- On this pumpkin add amchoor powder and sugar. Mix and fry for a minute.
- Now add 1/2 cup of water. Lower the flame, cover and cook till pumpkin is completely cooked. Stir in between to prevent burning. (You can add more water if required. But don't add generous amount of water. It makes the fry mushy).
- Switch off the flame and garnish with finely chopped fresh coriander leaves.
- Serve hot with roti, paratha or rice.
Step by step directions with pictures
More about the recipe
- You can add onions to this dish.
- Instead of ginger you can use ginger-garlic paste.
- Adding more water will make pumpkin mushy.
- When cooked, you should be able to break the pumpkin with light pressure. But shape should be retained. (It should not turn mushy).
- Some pumpkins are quite sweet, so add sugar accordingly.
- You can replace sugar with jaggery.
- Don't add much water as pumpkin uses it's own moisture to cook.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 55 |
| Calories from Fat | 0 |
| % Daily Value * | |
| Carbohydrates 14 g | 5% |
| Sugar 7 g | |
| Fiber 2 g | 8% |
| Protein 2 g | 4% |
| Sodium 13 mg | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
