The sweetness of pumpkin when combined with some simple spices, flavoured with stems of coriander (cilantro), ginger and onions make for the perfect side to any vegetarian Indian meal.
- 2 cups diced pumpkin (about ½ a small orange pumpkin)
- ½ teaspoon cumin
- ½ teaspoon fenugreek (optional)
- 1 tablespoon grated ginger
- 3 tablespoons finely chopped onion (about ½ a small onion)
- 2 green chilies (whole)
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon red chili, ground
- 2 tablespoons chopped coriander stems
- ½ cup water
- ½ teaspoon sugar
- chopped coriander for garnish (optional)
- 2 tablespoons vegetable oil Click here to buy
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- Heat oil in a wok or frying pan on medium heat. When hot, add cumin and fenugreek and allow to sizzle for 1 minute. Add ginger, stir and add onions. Allow onions to cook until they are translucent and start turning golden on edges, about 2 minutes.
- Add diced pumpkin, green chilies, salt, turmeric, ground red chili, and coriander stems to the pan. Stir-fry for 2 minutes.
- Add the water, lower heat to simmer, and cover. Allow to cook for 10 minutes covered, stirring occasionally.
- Uncover; add sugar and cook for another two minutes, ensuring pumpkin is tender.
- Garnish with coriander leaves, serve hot with naan, chapatti or rice.
If you are unable to get fenugreek seeds, leave them out. If green chilies are unavailable, you can just use chili powder as in the recipe, and drop the chilies.