At times in market we find fresh vegetables at cheaper rates but in bigger sizes such as bottle gourd, ash gourd, pumpkin etc... We would definitely be tempted to take that vegetable even though we know that they cannot be consumed in one or two days. Such vegetables can be stored in freezer and may be used in variety of dishes.
- Pumpkin – 550gms
- Cumin Seeds – 1/2tsp
- Mustard Seeds – 1/2tsp
- Fenugreek Seeds – 1/8tsp
- Fennel Seeds – 1/2tsp
- Nigella Seeds – 1/2tsp
- Turmeric Powder – 1/8tsp
- Salt – To Taste (1tsp)
- Red Chili Flakes – 1tsp (Or To Taste)
- Oil – 2Tbsps
Cut the pumpkin into even sized pieces. Take a microwave safe bowl and add the pumpkin pieces into it. Add 20ml water to the pumpkin pieces and place this bowl in microwave oven. Cover the bowl partially and cook the pumpkin pieces on high power for 5 minutes and allow 5 minutes standing time. After five minutes of standing time remove the bowl from oven and observe that the pumpkin pieces are just cooked---that is the texture we require. Mix cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds in a plate.
Heat a pan and add oil to it. When oil is hot add the mixed spices (mixture of cumin seeds, mustard seeds etc..) and fry till the seeds start spluttering. Then add red chili flakes and mix. Now add the cooked pumpkin pieces and mix again. Now add turmeric powder and salt and mix well. Cover the bowl and cook on medium flame for 3 minutes. Remove lid and mix well. Again cook covered on medium flame for 5 minutes or till the curry is dry. Once all the moisture is evaporated from the curry stir well and transfer the curry to a serving bowl. As pumpkin has a sweet natural taste the spices added enhances the taste of the curry. Serve hot this curry with rice or roti.
Points To Observe:
Store the pumpkin following the movie on bottle gourd storing from my website. Use the pumpkin to make Sambar, Molakuttal, Gavial or to make the curry as shown in the movie. Frozen pumpkin pieces would be sweeter than the fresh ones and they also gets cooked fast.
While peeling the skin of the pumpkin, take care as the peel is very hard and will not get separated easily. Take care not to hurt with the peeler or knife while peeling the pumpkin.
The mixed spice mixture which is also known as paanch pooran is a mixture of cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds in equal proportions. But I have used only 1/8tsp of fenugreek seeds rather than 1/2tsp as fenugreek seeds are bitter it should not spoil the taste of the curry. Wherever we use tamarind, lemon or citric acid to bring tart flavor to a dish, then do not forget to add fenugreek seeds in the seasoning to enhance the taste.
Be careful while adding salt. This dish needs quite a less quantity of salt because it would have a natural sweetness of the pumpkin.
After adding red chili flakes do not wait for a long time as they get burned and spoil the taste. So add red chili flakes and give a quick mix and then immediately add cooked pumpkin pieces to stop them from getting burnt.
Onion Garlic Chutney
Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
If you too have a recipe to share, click here to submit
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to email@example.com
|Click here to see YouTube Comments