Sunday, 23 March 2014

Pumpkin with nuts and seeds -Nagpuri style





For those busy days when time seems to fly, I depend heavily on simple stir-fry with large gourds such as snake gourd, yellow pumpkin, winter melon. These can be easily chopped and peeling them is optional.
There are many ways of cooking yellow pumpkin in Indian style, and this recipe from Nagpur is one of the tastiest ways of doing so. It is cooked with garlic and onions and finished off with the addition of 2 Instant masalas.
The oil of choice as for most Maharastra style dishes is peanut oil, but any other unflavoured cooking oil can also be used. This is usually served on the side with Indian rotis such as various millet breads or chappati, phulkas or with rice and any  preparation like  varan or dal.


You can prepare this by using both Instant masala and Instant dal mix-3. If you are planning to make it without dal then you will have to give it a tempering and also add other ingredients like kokum (tamarind), chilli pd, jaggery. Moreover it is difficult to make tempering in a rice cooker.




If you are planning to make this without Instant masala and the Instant dal mix,  this recipe posted in my other blog- sameveggiemanyways would interest you.

Ingredients- 
  • 2 cups peeled or unpeeled yellow pumpkin (unpeeled ones are tasty if cooked over low heat for long time)
  • 1 onion
  • 5-6 cloves garlic chopped or 1/2 tsp garlic powder
  • 1 tbsp Instant dal mix- 3 
  • 2 tbsp Bhakar bhaji masala





 Appliance-
Rice cooker or stove top

Preparation-

1. Mix the Instant dal mix- 3 with 1/2 cup of water and keep ready.
2. Chop the pumpkin peeled or unpeeled into 1/2" cubes or slightly bigger size.

 Method
Heat a non-stick pan and pour 1-2 tbsp oil. Or heat oil in the rice cooker.




Put in the garlic pieces, fry these till slightly golden.





Add chopped onions and fry till they are translucent.

 



You can now add pumpkin pieces, stir and roast them for few mins and then pour 1 cup hot water.






Cover and cook till the pumpkin becomes dark in shade and cooked.
Add the Instant dal mixture and  cover-n-cook again for 10 mins..
Lastly add the Instant Bhakar bhaji masala, mix all and check whether the salt is enough.  Cover and cook for 5 mins.






It will taste good if you eat it after 20 mins, by then all the flavors will blend together giving you an aromatic curry.
  
Note-
This version is ideal for busy days and for new cooks.
Adding dal gives a nice velvety gravy. 
Add water and adjust the consistency of the gravy.




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