PAN-FRIED TURMERIC-MUSTARD PUMPKIN.
PAN-FRIED TURMERIC-MUSTARD PUMPKIN, TRY A DIFFERENT KIND OF PUMPKIN SIDE-DISH FOR THIS FESTIVE SEASON.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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)
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 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.