Try these Dry, Tangy Pumpkin Recipes
There is fun in variety and flavor in everything tasty! Dry, Tangy Pumpkin Recipes are flavorful. Enjoy Autumn with some traditional but fusion food recipes from Asia.
DRY TANGY PUMPKIN
Pumpkin is incredibly rich in antioxidants and vitamins. Also, Pumpkin is one of the lowest-calorie fruits readily available all over the world. Enjoy this flavorful, easy-to-cook recipe while you are looking for some variety in your daily diet.
PUMPKIN ½ KG
BLACK CUMIN ¾ Tsp
RED PAPRIKA 1 Tsp
GREEN CHILIES 2 (finely chopped)
SUGAR 2 Tsp
CORIANDER POWER 1½ Tsp
GINGER ½ inches (grated)
TURMERIC POWDER 1 Tsp
LEMON 2 (squeezed)
WATER ¼ CUP
COOKING OIL 1 Tbsp
SALT TO TASTE
Heat Oil in a big container and add black cumin seeds. In case black cumin seeds are not available, the dish can be made without them as well. Add the diced pumpkin pieces.
Mix the grated ginger, red paprika, sugar, salt, lemon juice, coriander, and turmeric powder; use saffron if turmeric powder is unavailable. The flavor and aroma will be the same.
Finally, mix well and add the chopped green chilies to the water. Keep mixing the ingredients and cover the same with a lid. Let it stay for 5-7 minutes, and mash the pumpkin now. The same will not be difficult as the water would have softened the pumpkin.
Wait until the water dries; serve with freshly chopped coriander leaves or parsley.
Here is another variety of this recipe >
Tangy Tamarind Pumpkin curry is a delicious, quick, and easy side dish to prepare. Tamarind adds a tangy flavor to the curry and takes it to another level.
And a north Indian variety >
Achari Kaddu Ki Sabzi Recipe is a dry sabzi made with pickle masala that has a slight flavor of tanginess and a strong flavor of spices.
The beauty of this dish is that it can be served just as and with a bread of your choice!
More recipes with Pumpkins > Creamy Pumpkin Soup Variations A Autumn Pleasure