Sunday, February 6, 2011

Spicy Pumpkin Stir Fry



250 gm pumpkin ( skinned and cubed)
1/4 tsp mustard seed
1/4 tsp cumin
2 dried chili
1 sprig curry leaves
1/4 tsp turmerik powder
1/4 tsp plain chili powder
1/4 tsp asofoetida powder
a pinch of coriander powder
2 garlic cloves - minced
1 tsp brown sugar (optional)
1 tsp tamarind juice

In a wok, heat oil. Add garlic, mustard seed, cumin, dried chili and curry leaf.  Cook slightly then add the pumpkin and the rest of the spices. Pour little water to cook the pumpkin and season with salt.

Once pumpkin is cooked through, add tamarind juice and brown sugar.  

Note:  Usually most of the south indian recipes does not call for brown sugar but I prefer little added sweetness to my pumpkin. Give it a try....

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