This is an easy recipe for adding a bit of spiciness to your next pumpkin side-dish.
Spicy Stir-fried Pumpkin
Author: The Cook
Recipe type: Side Dish
Serves: Serves 4
- 2 tablespoons cooking oil
- ¼ teaspoon split black lentils (urad dal)
- ¼ teaspoon whole brown mustard seeds
- 1 dried red chilli pepper (2 if you like it a bit hotter)
- 1 small onion chopped
- 450 g peeled and seeded pumpkin, cut into 1 cm dice
- ¾ cup water
- ¾ teaspoon salt ( plus more as needed )
- 1 tablespoon dark brown sugar
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper, plus more as needed
- Pour the oil into a medium pan over medium heat. Add the split black lentils. As soon as the lentils starts to change colour, about 30 seconds, add the brown mustard seed and chillies.
- Once the mustard seed starts to pop and the chillies darken (about 45 seconds), add the onion. Cook, stirring frequently, until the onion just starts to soften (about 2 minutes).
- Next, add the pumpkin and cook, stirring, until the pumpkin and onion begin to brown (about 4 - 5 minutes).
- Stir in the water, salt, brown sugar, cumin and black pepper. Bring to a boil, then reduce the heat to medium-low so the liquid is barely bubbling.
- Cover and cook until the pumpkin is just barely soft enough to pierce easily with a fork, 8 to 10 minutes. Taste, and add salt and pepper as desired.
- Increase the heat to medium-high and cook, stirring frequently, until the remaining water almost evaporates, yet the vegetables are still moist. Serve warm.