The pumpkin fry concept was introduced to me by a sister from Nagpur. It was for the first time at her place I had this yummy dish with the coarse peel of the pumpkin cooked along with the inner substance.

Over the period of years this recipe has been modified a bit to meet the needs of children and a woman who is more prone to gastricitis. Given an option, I would like to always add the peel of all vegetables to the dish yet not sure if it would always be edible 🙂

Quick recipe

• Cut the vegetables into big cubes with the peel on it.
• Heat oil and add mustard seeds and whole dry red chillies to it.
• Add ginger garlic paste, onions and tamatoes
• Make a dry puree and allow it to cook
• Add spices like turmeric, kitchen king masala and a little of sambhar powder to it.
• Add the cubes of pumpkin and salt to taste
• Close the vessel with a lid and let it cook in simmer.
• It will take 15-20 minutes to cook half a kg of pumpkin. No need to add water.
• Garnish the dish with freshly cut coriander leaves.