Pumpkin- Potato- Peas Fry

My love for cooking simple, hearty and comforting dishes is well known and when the  recipe involves pumpkin, you must know that I totally fall for it. The humble squash which is more a fruit than a vegetable has a special place in my hearth - do you know why???? Pumpkin is 90 % water and is a storehouse of fiber, vitamins & other nutrients. To top it all , they are one of the most versatile ingredients to grace the kitchen as they can be boiled, broiled,steamed,grilled,baked, or microwaved.  So when I saw this simple Pumpkin Fry in Anusha's space @ Tomato Blues, I was pleased.This week's Blog Hop Wednesday sees me paired with her and it was a delight going through her yum dishes. I have never made pumpkin dry curry, though my mom used to make them often. The recipe was given a little spin by me and potatoes along with peas got in to a happy medley with the squash.The spice oomph was added by Red Chillis & Lentils Powder (Milgai Podi) and the coriander leaves & dried fenugreek leaves gave the dish the exotic touches.

It tasted yum with rotis as well as rice.

What's in it :-

• Pumpkin cubed 2 cups
• Potato - 2 large - cubed
• Fresh Green Peas - a fistful
• Green chilies - 3 to 4 slit length wise 
• Turmeric Powder - 1/4 tsp
• Red Chillis & Lentils Powder - 1 1/2 tsp - to taste

For Tempering

• Oil - 1 to 2 tsp + a little for roasting it to golden brown (optional)
• Mustard seeds & Urad Dal -1 tsp each
• Curry Leaves - few
• Asafoetida - a pinch

For Garnish :-

• Coriander Leaves - a few sprigs
• Dried Fenugreek Leaves - 1 tsp - optional

Here's How :-


In  a wok, add oil and let the mustard seeds crackle. Thereafter add urad dal, curry leaves, green chillis and asafoetida and saute for a minute. Since potatoes take longer time to cook than pumpkin, tip them & the green peas and give it a good toss. Add turmeric powder and sprinkle little water and keep it covered. Let it cook under low flame for a few minutes. Once they are partially cooked, dump the cubed pumpkin and mix well. Again sprinkle little water and let the squash cook till tender but not mushy. Do check the contents every once in a while to ensure no browning of the bottoms. Finally season it with salt, Red Chillis & Lentil Powder and combine well. If you want a good golden brown colour to the curry add a spoon or two of oil and let the mix simmer on a low flame. Garnish with dried fenugreek leaves & coriander leaves. 


Serve hot with rotis or rice. Enjoy !

It's off to Blog-Hop