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.
Ingredients:
- 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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Instructions:
- 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.
Critical Ingredients:
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.
