Try these Dry Tangy Pumpkin Recipes
There is fun in variety and flavor in everything tasty! Dry Tangy Pumpkin Recipes are flavorful. Ring in the Chinese New Year 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, and coriander and turmeric powder; use saffron in case turmeric powder is not available. The flavor and aroma will be the same.
Finally, mix well and add the chopped green chilies with 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 till the water dries out; serve with freshly chopped coriander leaves or parsley
Here is another variety of this recipe >
Tangy Tamarind Pumpkin curry is delicious, quick and easy side dish to prepare. Tamarind adds tangy flavour 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 the slight flavor of tanginess and 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