Even when we know so many dishes still even before dinner is over we start fretting about what to cook for the next day. Especially for working women who cook dinner after coming home from office we always struggle to cook healthy but quick dishes. Add to that if it is a ‘frowned upon’ vegetable like pumpkin it adds up to the pressure.
Pumpkin is one vegetable that has been used in wide variety of techniques. In Indian dishes it is prepared as curry or dry sabji or even as dessert. Internationally it is roasted or prepared as a soup. This is my mom’s recipe. But growing up i never used to like this dish. However people and their tastes change. Now whenever this dish is prepared I do not wait for rotis and finish one plate just like that. Yup is goes very well with rotis.
Pumpkin – 1 cup cut into cubes
Potato – 1/2 cup cut into cubes
Grated coconut – 1/2 cup
Tomato – 2 big
Mustard Seeds – 1 tsp
Turmeric Powder – 1/4 tsp
Green chilly – 2-3
Curry Leaves – 2 stem
Cumin seeds – 1/2 tsp
Shallots – 3-4
Oil – 1 tblspn
Salt to taste
- Heat a kadai with oil.
- Once oil is hot splutter mustard seeds.
- Add pumpkin and potato cubes and saute on high flame. Be careful not to burn them by regular stirring.
- After few minutes the pumpkin would have wilted.Lower the flame.
- In a blender, take coconuts, cumin, shallots, curry leaves and green chilly and blend. It need not be fine paste but a rough mixture.
- Add it to the kadai and mix well.
- Add chopped tomatoes and a little water from blender.
- Close and cook on low flame.
- Cook till the potatoes as soft.
- Once cooked softly mash the pumkin and potatoes and mix. This will help mix the sweetness of pumpkin around and provide a consistent and balanced flavor.
Tastes best with rotis.