Yesterday on way back from office, I saw fresh and tender small yellow pumpkin. I usually make pumpkin either as kuttu or just stir fried.However today I wanted to make some variation and I recalled one of my friend in my office back in Delhi used to bring this with Paratha.Nostalgic memories and surprised I exclaimed “How could I have not made it for soo long ?” It used to one of my favorite and by now I was decided to recreate that tonight for dinner with paratha and spicy stir fried Potato. This make of pumpkin has a sweet, spicy and tangy combo taste .You can alter the spice or sugar as per your taste. However what you should remember is sweet pumpkin is by nature a sweet vegetable and you might have to add a little more of the spice to neutralise the sweetness.
Nutrition corner *
Parangikai or Yellow pumpkin is high in Vitamin A, Vitamin C, Vitamin E, Riboflavin, potassium etc. Regular consumption of Yellow pumpkin will induce good sleep as it contains tryptophan, a kind of amino acid.It also improves vision.
Pumpkin – 350 gms
Methi seeds/Fenugreek seeds – 1/2 tsp
Tamarind – gooseberry size
Ginger – 1/2 tsp Grated
Sugar – 1/2 tsp
Jeera – 1/2 tsp
Red Chilli – 3 big
Water – 1 cup
Salt – taste
1 . Heat oil in pan. Add Jeera and fenugreek seeds.
2. Add red chilli cut into two, allow the flavours to merge with the oil
3. Now add the chopped yellow pumpkin, tamarind, Ginger,salt and sugar.
4. Pour 1 cup water and allow to cook
5. Keep mashing the mix as it cooks.Once the water evaporates entirely, its ready.
6. Serve with hot phulka or Paratha