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Pan-fried turmeric-mustard pumpkin.

Pan-fried Turmeric-mustard Pumpkin, try a different kind of Pumpkin side-dish for this festive season.

Vegan, vegetarian, gluten-free, low-carb.

Toasted garlic, parboiled Pumpkin, Turmeric, Onions are the key ingredients in this tasty skillet side dish. if your loved one’s want to try something that is a curry but can also pass as a side-dish then you might want to try this recipe for a change.

This is an adaptation of a Sri Lankan dish, the roasted Coconut Pumpkin curry but with less ingredients. 

I’ve tried to keep the ingredients to a minimum but still make the dish flavorful so that it can be an easy dish to create for readers from outside of the Asian region, this way you need not spend time finding some of the spices and herbs needed for the Sri Lankan version.

Not everyone has immediate access to curry leaves and freshly grated coconut(though, I’m using curry leaves here, you can easily do without it or add your favorite herb).

pan fried turmeric pumpkin stir-fry-islandsmile.org

How is the texture and taste of this Turmeric-Mustard Pumpkin?

Since we are using parboiled Pumpkin cooked without the usual amount of creamy Coconut milk, there’s a bite to it, an intentional texture, I might add.

tempered lentils and spinach curry(dhal) -islandsmile.org

recipes to try- tempered lentils and spinach curry(dhal)

When you are used to a certain way of cooking and food that is reminiscent of home, trying a new way of cooking and tasting new textures can be difficult and some may show great reluctance towards new taste on old favorites. This is exactly what happened with my kids. they were so used to the soft, easy Sri Lankan Pumpkin curry consistency that they were not quite convinced that the Pumpkins were cooked properly.

So if you are a Sri Lankan this firm feel of the vegetable can come as a surprise. personally, I liked and enjoyed the dish. 

pan fried turmeric pumpkin stir-fry-islandsmile.org

 

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How long do I parboil the Pumpkins?

Over medium-heat, bring water to boil, once its boiled, add the cubed Pumpkin, cover the pan and cook for 15 minutes, use a fork to check if you can pierce the Pumpkin. Drain water from the pan and set aside until you are ready to cook the Pumpkins

recipe – Pan-fried turmeric pumpkin curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

1 cup of water(you might need a little less since you will be using the water to slightly parboil the Pumpkins but still have a bite)

500g of Pumpkins( skin removed and cubed evenly)

4-5 finely sliced Garlic

5-6 tablespoons of oil(the following amount is not used at once, it is used only when necessary and in stages so please make sure to follow directions carefully)

1/2 teaspoon of Turmeric

A sprig of curry leaves

1 medium-sized  Onion finely sliced

Method.

Remove skin of Pumpkin and cut them into 1 inch cubes.

Place a skillet over medium heat and pour in the water, season with a pinch(1/8th teaspoon) Salt and bring to boil.

Reduce heat, add the cubed Pumpkin and par boil over medium heat for 10-15 minute or until you can pierce the pumpkin with a fork.

Once the Pumpkin cubes are par boiled, drain water and set them aside.

Place the same pan over low-fire, pour in 2 tablespoons of oil, let it heat, then add the sliced Onions, curry leaves and turmeric, leaving it to sauté for 5 minutes.

Once the onion turn soft, add the mustard and garlic slices to sautéed ingredients, let the mustard splutter, then add parboiled Pumpkin cubes to the pan.

Over low-medium heat, gently mix in all ingredients, season with Salt as needed.

Continue mixing the ingredients in slow movements, while adding tablespoons of oil so that the Pumpkin and other ingredients don’t stick to the pan. keep cooking this way on low-fire while all ingredients are mixed well. this should take 10 minute. serve warm.

 

PAN-FRIED TURMERIC-MUSTARD PUMPKIN.

PAN-FRIED TURMERIC-MUSTARD PUMPKIN, TRY A DIFFERENT KIND OF PUMPKIN SIDE-DISH FOR THIS FESTIVE SEASON.

1 cup of water(you might need a little less since you will be using the water to slightly parboil the Pumpkins but still have a bite)

    500g of Pumpkins( skin removed and cubed evenly)

      4-5 finely sliced Garlic

        5-6 tablespoons of oil(the following amount is not used at once, it is used only when necessary and in stages so please make sure to follow directions carefully)

          1/2 teaspoon of Turmeric

            A sprig of curry leaves

              1 medium-sized Onion finely sliced

                Remove skin of Pumpkin and cut them into 1 inch cubes.

                  Place a skillet over medium heat and pour in the water, season with a pinch(1/8th teaspoon) Salt and bring to boil.

                    Reduce heat, add the cubed Pumpkin and par boil over medium heat for 10-15 minute or until you can pierce the pumpkin with a fork.

                      Once the Pumpkin cubes are par boiled, drain water and set them aside.

                        Place the same pan over low-fire, pour in 2 tablespoons of oil, let it heat, then add the sliced Onions, curry leaves and turmeric, leaving it to sauté for 5 minutes.

                          Once the onion turn soft, add the mustard and garlic slices to sautéed ingredients, let the mustard splutter, then add parboiled Pumpkin cubes to the pan.

                            Over low-medium heat, gently mix in all ingredients, season with Salt as needed.

                              Continue mixing the ingredients in slow movements, while adding tablespoons of oil so that the Pumpkin and other ingredients don’t stick to the pan. keep cooking this way on low-fire while all ingredients are mixed well. this should take 10 minute. serve warm.

                                HOW LONG DO I PARBOIL THE PUMPKINS?

                                Over medium-heat, bring water to boil, once its boiled, add the cubed Pumpkin, cover the pan and cook for 15 minutes, use a fork to check if you can pierce the Pumpkin. Drain water from the pan and set aside until you are ready to cook the Pumpkins.

                                 

                                 

                                 

                                pan-fried turmeric pumpkin-mustard curry-islandsmile.org

                                 

                                 

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                                Mary Vatsaloo

                                Saturday 2nd of February 2019

                                Instead of parboiling, try steaming the pumpkin. Works a lot better.

                                jehan

                                Sunday 3rd of February 2019

                                Mary Vatsaloo, thank you! Never thought of steaming, next time definitely will steam it, would you know how long?

                                Blitxll

                                Monday 11th of June 2018

                                Hey hey, you call for mustard but i dont know how much or what kind.

                                Im going to try seeds and djion :p

                                Cant wait to see more of your experiments.

                                jehan

                                Monday 11th of June 2018

                                Hi Blitxll, It's mustard seeds, let me know how it does with dijon.

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