The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.
My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.
Recipe for Pumpkin Stir Fry / Poosanikai Poriyal
1 Medium Size pumpkin( cut into cubes)
1/2 Tsp Mustard seeds
1/4 Tsp Asafoetida / Hing
1 Sprig of curry leaf
1/4 Cup Finely chopped Coriander
3 Red Dry Chillies roughly torn
3/4 Tsp Vatha Kozhambu Masala (Store Bought)
1/4 Tsp Turmeric
Salt to taste
2 Tsp Oil
Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.
Serve hot with Rice or Rotis!!!