Pumpkins are a variety of squash and are very popular and easily available in North America especially during fall & winter months. In the month of October, when the leaves start to wither, kids look forward to Halloween celebration. Its a tradition in North America to carve and decorate the pumpkins as Jack-O-lantern for Halloween Celebrations. Its a wonderful delight to watch the bright and carved pumpkins displayed outside everybody’s porch. Apart from its artistic look and usage, pumpkins are widely used in different cuisines because of its sweet taste and rich nutritional value.
There are many ways to include this squash in our diet by way of soups, desserts, salads, pies and much more. In South Indian cuisine, it is often prepared as porial/dry subzi or cooked and tossed in sambar/gravies. Today’s recipe – Sweet and sour pumpkin porial is prepared by tossing some easily available spices at home that complements very well with the sweetness of the squash. This tangy, sweet and sour pumpkin curry can be served with rice or rotis.
Preparation Time: 20 minutes
Health Benefits: Low in calories, rich source of beta carotene, Vitamin A & C
|Pumpkin (chopped into cube like pieces)||1 cup|
|Oil||4 to 5 tsp|
|Green chilli||2 to 3|
|Mustard seeds||1 tsp|
|Urad dhal||1 tsp|
|Hing or Asafotedia||1/4 tsp|
|Lime or Lemon||1|
|Shredded Coconut||3 to 4 tsp|
|Grated Jaggery (optional)||3 tsp|
- Wash and deseed the pumpkin. Cut it into cube like pieces.
- In a pan, add 4 to 5 tsp oil, add mustard seeds. When the mustard seeds, crackle, add urad dhal. Cook until the dhal turns light brown. Now add jeera, chopped green chillies, red chilli, ginger and hing.
- Add the cubed pumpkin pieces to the pan and reduce the flame to low. This step is essential since the pumpkins cook very fast and might become mushy when overcooked. Sprinkle some water, add turmeric powder and salt. Close with a lid. Stir every now and then. The pumpkin cubes should become tender but should not crumble or lose its shape.
- Once the pumpkin is tender and soft, add grated jaggery and shredded coconut. Mix well. Cook until all the jaggery dissolves and blends with the curry.
- Garnish with coriander leaves.
- Before serving, squeeze a lime or lemon. Instead of lemon, you can add 1/2 tsp amchur powder for the sour taste.
- Serve with steamed rice or rotis.