Sweet Pumpkin is a very nutritious vegetable that is high in antioxidants and low on calories. It is also a rich source of minerals like Calcium, Potassium, Phosphorus and Copper. It is a vegetable that is highly recommended for people trying to lose weight. (Source: http://www.nutrition-and-you.com/pumpkin.html)
This vegetable is a staple at every Coorg table. Most families grew this vegetable in their backyard (some still do) and stored it in a cool dry corner of their homes for months. When needed, they would choose a Pumpkin from their store and make a delicious curry or fry with it.
Here is a simple recipe to make Sweet Pumpkin fry. It preserves the nutrition of this vegetable and enhances its taste with green chillies, coconut and onions. The end result is a dish which is sweet and spicy. It (as also the Sweet Pumpkin curry posted earlier) is a favorite at our breakfast table. We relish it with Akki Votti and a generous helping of ghee!
Ingredients
½ kg Pumpkin (Use tender Pumpkin)
¼ cup grated coconut
Few sprigs of Coriander leaves, chopped fine
Salt to taste
For the tempering:
2 tbsp. oil
¼ tsp. Mustard seeds
1 big Green Chili, slit (can increase it to 2 if you want it spicy)
1 big Onion, sliced
5-8 Curry leaves
Method
- Wash and cut the Pumpkin, with its skin, into two. Scoop out the seeds. Slice the two halves into wedges and cut into 1” pieces as shown.
- In a pan, heat the oil. When hot, add the mustard seeds and let it splutter. Next, add the sliced onions and fry till it turns pink. Now add the green chilies and the curry leaves and fry for a few seconds.
- Now add the cut Pumpkin pieces and stir well. Reduce the flame. Add half a cup of water and salt and mix well. Let this cook on a slow flame until it is done. Ensure that the Pumpkin does not overcook as then it will reduce to a pulp.
- Finally, add the coconut gratings and the coriander leaves and mix well. Remove from fire.
Delicious Sweet Pumpkin fry or Kumbala Bartad from Coorg is ready to savour. This dish is best served with hot Akki Vottis or Dosas and a dollop of butter or ghee.
thejoyofhealthycooking 