This is a new and different recipe evolved from my experiments. Its slightly similar to the traditional recipe of Kerala called Erissery. Its very simple unlike Erissery which needs more time to prepare, yet very tasty and it has the authentic Kerala recipes flavour.
Ingredients:
Pumpkin cut into one inch cubes - 1 1/2 cups.
Turmeric powder - 1/4 tsp.
Chilly powder - 1 1/2 tsp.
Salt - 3/4 tsp.
(adjust salt and chilly as per your taste)
Seasoning - 1:
Coconut Oil - 1 tbsp.
Coconut freshly grated - 3/4 cup.
Seasoning - 2:
Coconut oil - 1 tbsp.
Mustard seeds - 1 tsp.
Bengal gram dal / channa dal - 2 tsp.
Onion finely chopped - 1 medium.
Dry red chilly - 2 nos.
Curry leaves - 10 nos.
How to prepare:
1. Cook the pumpkin pieces in a non stick vessel by adding water (should be about 1/2 inch above the ingredients)
2. when its 90% cooked add salt, chilly and turmeric powder. Cook till its done and the water is almost absorbed.
3. Take a separate pan and heat 1 tbsp of oil and fry the coconut till its brown color. This will take about 10 to 12 minutes.
4. Add the fried coconut to the cooked pumpkin and keep the same pan on the flame again.
5. Now again heat 1 tbsp of oil, add mustard seeds when it splutters add gram dal and saute for a minute.
6. Add Onion, red chilly broken into pieces, curry leaves and saute till onion becomes translucent.
7. Add this seasoning to the pumpkin and mix well.
8. Pumpkin roast is ready. Serve as side dish with rice and curry.
Note: Cutting the pumpkin is a tricky thing to do. You need a sharp knife. First cut it into two pieces by inserting the knife and sliding through the outer portion all around. Remove the seeds by scraping with the knife. Cut each piece into further two or four pieces and slice the thick outer shell by holding on a cutting pad. Now its easy to cut into cubes.
Ingredients:
Pumpkin cut into one inch cubes - 1 1/2 cups.
Turmeric powder - 1/4 tsp.
Chilly powder - 1 1/2 tsp.
Salt - 3/4 tsp.
(adjust salt and chilly as per your taste)
Seasoning - 1:
Coconut Oil - 1 tbsp.
Coconut freshly grated - 3/4 cup.
Seasoning - 2:
Coconut oil - 1 tbsp.
Mustard seeds - 1 tsp.
Bengal gram dal / channa dal - 2 tsp.
Onion finely chopped - 1 medium.
Dry red chilly - 2 nos.
Curry leaves - 10 nos.
How to prepare:
1. Cook the pumpkin pieces in a non stick vessel by adding water (should be about 1/2 inch above the ingredients)
2. when its 90% cooked add salt, chilly and turmeric powder. Cook till its done and the water is almost absorbed.
3. Take a separate pan and heat 1 tbsp of oil and fry the coconut till its brown color. This will take about 10 to 12 minutes.
4. Add the fried coconut to the cooked pumpkin and keep the same pan on the flame again.
5. Now again heat 1 tbsp of oil, add mustard seeds when it splutters add gram dal and saute for a minute.
6. Add Onion, red chilly broken into pieces, curry leaves and saute till onion becomes translucent.
7. Add this seasoning to the pumpkin and mix well.
8. Pumpkin roast is ready. Serve as side dish with rice and curry.
Note: Cutting the pumpkin is a tricky thing to do. You need a sharp knife. First cut it into two pieces by inserting the knife and sliding through the outer portion all around. Remove the seeds by scraping with the knife. Cut each piece into further two or four pieces and slice the thick outer shell by holding on a cutting pad. Now its easy to cut into cubes.
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