Name: Red Pumpkin Stir Fry recipe by Vanitha Bhat at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 cups peeled pumpkin, chopped into big chunks; 2 to 3 dry red chillies, according to your taste; ½ teaspoon urad dal/split black gram lentils; Few curry leaves; ¼ teaspoon hing/asafetida; ¼ teaspoon turmeric powder; 1 to 2 tablespoons jaggery (unrefined cane sugar)/brown sugar; Salt to taste; 2 teaspoons coconut oil

ABOUT Red Pumpkin Stir Fry RECIPE

Simple, light and healthy, pumpkin stir fry with minimal spices!

Ingredients Serving: 2

2 cups peeled pumpkin, chopped into big chunks
2 to 3 dry red chillies, according to your taste
½ teaspoon urad dal/split black gram lentils
Few curry leaves
¼ teaspoon hing/asafetida
¼ teaspoon turmeric powder
1 to 2 tablespoons jaggery (unrefined cane sugar)/brown sugar
Salt to taste
2 teaspoons coconut oil

Instructions

Heat 2 teaspoons of coconut oil in a large wok or kadai. Once the oil is hot, add mustard seeds; when they crackle, add red chillies (cut into 2 to 3 pieces), urad dal, hing/asafetida and curry leaves; sauté for a few seconds.
Add the pumpkin pieces, turmeric powder, jaggery and salt to taste. Mix well. Close with a lid and cook on medium heat, stirring in between till slightly soft and just tender. If you feel the vegetable is too dry, sprinkle some water.
Do not let the pumpkin cook too much or they will turn mushy. Remove from heat and serve hot with rice and dal or even with any flat bread.

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