Isn’t it tragic that in spite of being such a wonderful vegetable, pumpkin is not as popular as it deserves to be? Most people add a lot of spices while cooking it to make it more palatable.
I recently cooked pumpkin in two different ways with just the basic ingredients (salt, turmeric, mustard seeds, mustard oil, and one whole red chilli) and I was pleasantly surprised to find it so delicious! Well, that proves that food can be tasty even without too many spices.
Here are the step-by-step pics.
1. Pumpkin with Karela (bitter gourd): Pumpkin neutralizes the bitterness of Karela and the net effect is absolutely heavenly.
First chop the Karela into thin slices and soak them in salted water for about 30 minutes. Then wash them thoroughly and squeeze excess water from them. Deep fry these karela pieces in small batches in hot, smoking mustard oil till they turn light brown. Keep them aside in a plate.
Next, keep only 2 tablespoonfuls of mustard oil in Karachi and pour out the remaining hot muatard oil in a utensil. Heat the Karachi again and add 2 teaspoons of mustard seeds and one whole red chilli. Once spluttering starts, add chopped pumpkin, turmeric, and salt as per taste.
Once the pumpkin becomes a bit soft, add the fried karela pieces and put a cover after lowering the gas flame. This will prevent burning.
Keep checking every 2 minutes till the vegetables are tender without becoming mushy.
Your pumpkin-karela dish is ready. Bon Appetit!
2. Grated Pumpkin
Here, the method is same as above, except that this time you use the grated pumpkin.