Tuesday, 28 August 2012

Butternut Squash/Pumpkin Fry

We used to harvest 'n' number of pumpkins, cucumbers, melons and lemons during our summer holidays at my grandmother's place. The pumpkins would be man sized, huge and heavy and I remember my grandfather selling them to the wholesalers at the weekly farmer's market. Pumpkin fry would be on the menu list during our harvest festival's feast in the month of January. I have shared my grandmother's version of the recipe. Enjoy!
Butternut squash/pumpkin - 1 cup (cubed)
Green chilli - 2 (split lengthwise)
Oil - 1/2 Tablespoon
Mustard seeds - 1/2 Teaspoon
Curry leaves - 10
Urad Dahl - 1/2 Teaspoon
Channa Dahl - 1/2 Teaspoon
Turmeric powder - 1/2 Teaspoon
Red chilli powder - 1/4 Teaspoon
Salt  - to taste

1. Peel the outer skin of the pumpkin using the peeler and cut it into two and remove the seeds. Cube the pumpkin of your desired size.
2. Heat oil in a pan and allow the mustard seeds to splutter in it. Then add the green chillies and curry leaves followed by the Channa and urad dahl.
3. Add the cubed pumpkin along with turmeric powder, red chilli powder and salt and sauté until the pumpkin becomes soft. (approx. 8 to 10 mins)
         Pumpkin fry is ready to be served.

* Do not overcook the pumpkin else it becomes too mushy and unpleasant to eat. 

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