Spicy Stir-fried Pumpkin

This is an easy recipe for adding a bit of spiciness to your next pumpkin side-dish.

Spicy Stir-fried Pumpkin
Recipe type: Side Dish
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
  • 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
  1. 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.
  2. 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).
  3. Next, add the pumpkin and cook, stirring, until the pumpkin and onion begin to brown (about 4 - 5 minutes).
  4. 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.
  5. 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.
  6. Increase the heat to medium-high and cook, stirring frequently, until the remaining water almost evaporates, yet the vegetables are still moist. Serve warm.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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