Pumpkin Roast

 

Pumpkin Roast

Ingredients:

Pumpkin - 250 g

Mustard seeds – 1 teaspoon

Cumin - 1 teaspoon

Oil - 2 tablespoon

Turmeric - 1 teaspoon

Red Chili Powder - 1 tablespoon

Salt - 2-3 teaspoon

Jaggery – powdered/crushed – 2 tablespoons (Can use sugar if jaggery is not available)

Optional - Can add 2-3 sliced green chilies and few curry leaves for added spice after mustard and cumin splutters. Ground peanut can be added in the end to enhance taste.

Cooking time - 10 minutes

Serves 4-5 people as a side dish for rice or roti.

Process:

1)      Wash and cut the pumpkin into bit size pieces with the skin on

2)      In a pan, heat oil and let the mustard and cumin splutter. Add pumpkin pieces to it. Give a nice stir.

3)      Add salt and turmeric. Stir well and close the lid. Let it cook for 5 mins.

4)      Add red chili powder. Stir it. Let it cook for 5-10 mins until the pumpkin slightly becomes mushy.

5)      Add jaggery. Close the lid for 1-2 mins. Let the jaggery melt. Mix the jaggery well with the spatula. Let it cook with closed lid for a minute. Switch off the stove.