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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and cut the pumpkin into pieces. Do not peel it, as it may become mushy.
Add 1/4 cup of water, pumpkin pieces, turmeric powder, chilli powder, and salt to a khadai.
Cook until the pumpkin becomes tender. Set aside.
For tempering, heat a pan and add oil.
When the oil becomes hot, add mustard seeds and wait for them to pop.
Add sliced shallots and sauté until they turn transparent.
Once done, add grated coconut and dried red chilli. Sauté for 2 minutes.
Add curry leaves and mix well.
Add the cooked pumpkin to the tempering and mix thoroughly.
Turn off the flame. The tasty pumpkin stir fry is ready to serve.
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Do not peel the pumpkin to retain its texture and prevent it from becoming mushy.
Adjust the chilli powder according to your spice preference.
Serve the stir fry immediately for the best taste and texture.
Can I use pre-cut pumpkin for this recipe?
Yes, you can use pre-cut pumpkin, but ensure it is fresh and not peeled to maintain the texture.
What can I serve with pumpkin stir fry?
Pumpkin stir fry pairs well with steamed rice or flatbread for a wholesome meal.
Can I skip the grated coconut?
Grated coconut adds a unique flavor and texture, but you can skip it if unavailable or substitute with desiccated coconut.
Is this recipe vegan?
Yes, this recipe is vegan as it uses plant-based ingredients only.
Can I use other types of squash instead of pumpkin?
Yes, you can substitute pumpkin with other types of squash, but the cooking time may vary slightly.
