After I got married, at my MIL's place they also had a small backyard and they too grew pumpkins. When ever she make doses she always make pumpkin sagu, i'll post the recipe sometimes. Most times I make palya a dry stir-fry with Pumpkins.
Apart from the fact that it has nice colour and texture this veggie is loaded with Beta-carotene when consumed converts into Vitamin A, a powerful anitoxidant. That is one more reason I use them often now.
Recipe is very simple.
Pumpkin I used is Butternut squash - about 2 cups chopped to bite size peices
- Oil - 1tsp
- Mustard seeds/ saasive - 1/tsp
- Cumin/ Jeera/Jeerige - 1/2 tsp
- Channadal/Kadalebele - 1tsp
- Red chillies - 2 crushed
- Hing- 2 pinchs
- Fresh/frozen Coconut-1tbsp
- Cilantro leaves- 1tbsp chopped
- Lime juice - 1tsp
- Peel the outer layer and cut pumpkin into small bite size peices.
- Heat oil in a pan, when hot add all the tempering ingredients one by one, when channadal starts to get brown add cut veggies. Cover with a lid and cook on medium heat untill just tender. This takes about 15 minutes.
- Once the pumpkin is tender, switch off heat and add salt, and garnis with coconut and cilantro. at the very end sqeeze lime/lemon juice and mix well.