September 21, 2006
FMR - Pumpkin Sabzi with Peanuts & Coconut
Pumpkin is probably the first sign of Fall. They start appearing at doorsteps, on tables and of course in food. I start looking forward to pumpkin pies, pumpkin soups and of course pumpkin sabzis. What could be a better choice for From My Rasoi being hosted by Meeta at What's for Lunch, Honey!
I used the winter squash pumpkin which has orangish-red flesh though I have seen yellow pumpkin in India and am told that white pumpkins are also available. It had a hard skin and I experimented with all kinds of knives in the kitchen for cutting it! Finally I enlisted Aswin's help to cut it open!
Pumpkins are low calorie food and also have a lot of beta carotene, potassium, magnesium & iron. The seeds are also edible and used for oil. Pumpkins are used for treating kidney and gall bladder problems. More information here.
I made the pumpkin sabzi with peanuts and coconut - the perfect mix of crunchy peanuts and sweet pumpkin with creamy coconut. Here is how I made it using my MIL's recipe.
1 medium size pumpkin
1/4 cup peanuts
2 tbspoon coconut
1 tspoon jaggery
1 tspoon red chilli powder
1/4 tspoon turmeric powder
1/2 tspoon mustard seeds
1/2 tspoon urad dal
1 red chilli
3-4 curry leaves
2 tspoon oil
salt to taste
Peel the pumpkin and cut it into small pieces.
Heat oil in a pan and temper it with mustard seeds, urad dal & red chilli.
Add the pumpkin in the pan.
After stirring for a couple of minutes, add turmeric powder, chilli powder and salt.
Sprinkle some water, mix well and let it cook (closed lid) on low flame for 8-10 minutes.
Ground peanuts coarsely.
Add coconut, jaggery and peanuts and mix it well with the pumpkin. Let it cook for another minute.
Put the curry leaves and take it off the heat.
Serve hot with rice or chapati.
This is my entry for FMR- Pumpkin at What's for Lunch, Honey.