Indian Pumpkin Stir Fry
South Indian style Pumpkin stir fry with green chili and coconut.
Servings: 3
Ingredients
- 2.5 cups cubed pumpkin
- 3 green chili or to taste
- ¼ cup fresh coconut
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- 1.5 tbsp coconut oil
- 8 curry leaves
- 2 tbsp chopped coriander leaves
- salt to taste
- lemon juice to taste
Instructions
Prepping -
- Wash the pumpkin and peel the skin. Make small cube size pieces.
- Finely chop the green chili, curry leaves and coriander leaves.
- In a mortar add the green chili, cumin seeds, coconut and coriander leaves. Make a coarse paste, you can also use a blender.
Making the stir fry-
- Heat the coconut oil in a pan and add the mustard seeds. When mustard starts dancing around, add the asafoetida, curry leaves, cubed pumpkin, turmeric and little salt. Mix well and close the lid.
- Cook on a low flame, stirring every now and then till the pumpkin becomes soft but still holding its shape. You can sprinkle some water during the cooking process.
- When the pumpkin is about ¾th done, add the ground mixture. Mix well and cook for another 5-7 minutes.
- Turn off the heat. And the lemon juice and check for the seasoning. Serve the pumpkin thoran with rice.