Thursday, 12 September 2013

Pumpkin has always been my dad's favourite, but i never had a taste for it till i was a kid. I always wondered whats so special about it? Mostly it was prepared during pooja ceremony or any special festive occasions at home. Though this version i have learnt from my mother in law, n after giving it a try for once i make it atleast once in two weeks. I am not a fry - fry lover but my husband holds the other side. So in order to suffice both of us i come out with something which is tastier as well as healthy. This fried pumpkin stays for a longer time and one can carry it along if he/she is travelling. This version is quite crisp and person who likes sweet n chili at the same time will really love it.  

Lets look at the ingredients:-
Fried pumpkin vegetable
  1. Methi seeds/fenugreek 1/2 tbsp
  2. Saunf seeds/fennel 1 tbsp
  3. Salt as per taste
  4. Sugar 2 tbsp
  5. Asafoetida a pinch
  6. Red chili powder 1/2 tbsp or 2 whole chili
  7. Turmeric powder 1/2 tbsp
  8. Dry mango powder/ amchur 1 tbsp
  9. Garam masala 1/2 tbsp
  10. Ginger garlic paste 1 tbsp
  11. Oil to fry 250ml

lets get started with the cooking:-
Here are the ingredients used in cooking this vegetable. Mostly dry ingredients are used and also frying removes the water so one can carry this vegetable for a long run.

First of all peel the pumpkin and cut in a dice shape. Wash and keep aside for frying.

Then take oil in a pan or kadhai and switch on the stove, let it get hot. After that put the diced pumpkin and fry them till they attain golden brown colour.

One can see the colour of fried dices in the pic below. There is one tip if you are running short of time then take oil enough to fry all the pieces at a time or one can also go with little oil and fry the pieces in a batch one after another. The left over oil can be strained though a metallic sieve and can be used later on.

After frying was complete, i was left with 2 tbsp of oil in the same pan which i used to give it tadka. Fenugreek seeds were added followed by a pinch of asafoetida.

After that rest of the spices were added like fennel seeds, red chillies, Garam masala, Ginger garlic paste and turmeric powder.

When the spices starts leaving their aroma add in the pumpkin pieces. Lastly add salt, sugar and dry mango powder. Mix all the ingredients well and cover the pan for about 5 minutes so everything gets well incorporated.

Finally Garnish with fresh coriander leaves and enjoy it with puri, paratha or roti.



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