Navratri recipe: Stir fried Pumpkin with pickle flavor

Check out this unusual Navratri special recipe by Executive Chef Rayomund Pardiwalla, Mӧvenpick Hotel and Spa, Bangalore, this festive season.

Ingredients:

Pumpkin             300 Gm.

Oil Refined         15 Ml

Butter                 10 Gm.

Mustard             2 Gm.

Fenugreek         2 Gm.

Fennel                2 Gm.

Kalongi      2 Gm.

Carom seed   2 Gm.

Red chilly whole    5 Gm.

Green chilly slit       2 No's

Ginger            10 GM

Jaggery         20 gm.

Tomato Chop    1 Medium

Kashmiri Chilly Powder   5 Gm.

Turmeric Powder    2 GM

Cumin Powder     3 Gm.

Coriander Powder  2 Gm.

Dry Mango Powder  3 Gm.

Salt to taste

Chop Coriander Leaves  10 Gm.

Method:

Add Boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander. Peel and cut the pumpkin in small cubes, boil the cubes with turmeric and salt ,till pumpkin get cooked. Stir fried Pumpkin with pickle flavor in a hot pan, add oil, Crackle Mustard, Cumin, carrom seed, kalonji and fennel. Sauté ginger, Red chilly and tomato. Once Tomato got soften, dilute jaggery in water and add the water to the tomato,add chilly powder,corriander powder, cumin powder and dry mango powder& bring to boil.Add Boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander.