Indian Pumpkin Stir Fry
South Indian style Pumpkin stir fry with green chili and coconut.
- 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
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.