Quick & Healthy Bengali Style Pumpkin Recipe
When the whole world is celebrating the Pumpkin season, I thought why not I, also share some of the regular Pumpkin dinner recipes which are much-loved in my household. I simply cannot contain my love for this vegetable in few words. Its sweet and smooth texture makes wonderful dinner dishes which are perfect to go with any kind of Indian breads.
I have already shared one recipe, Kumro Chechki, to go with the season’s special Pumpkins here on my blog. You can read it by following the link. While the previous one used Mustard Seeds to temper the Oil, here it will be Bengali cult, Panchforon or the five-spice mix of Fenugreek Seeds, Mustard Seeds, Nigella Seeds, Cumin Seeds and Fennel Seeds, that would flavor the Oil. This would make the dish aromatic without any of the spice getting overbearing. That is why, time and again, I have emphasized that Bengali cooking is not about millions of ingredients and cooking them together, but it is always about one or two start ingredient working its magic to make the dish a star of the dinner table.
Looking For An Easy Vegan Pumpkin Dinner Recipe?
As the western world, has tilted slightly towards everything vegan, we Indians have been following a healthy vegan diet for as long as can think of! And, surprisingly we Bengalis eat, what is nowadays called vegan, almost day-in and day-out. Even though our meals are seldom complete without a serving of Fish, but apart from that most of our vegetable based dishes are vegan. We rarely use Ghee or Clarified Butter as a medium to cook, and only on rare occasions you would find us Bengalis using Cream to make a dish luxurious. Most of the times, it is Mustard Oil and simple spices which make the vegetables ready for serving. Finding it hard to believe, then let me share some of the Top Vegan Recipes from my Blog:
- Stir-Fried Ivy Gourd or Kundri Kali Mirch
- Bengali Drumstick Curry
- Stir-Fried Mushrooms
- Spicy-Stuffed Baby Aubergines
- Coconut-Jaggery Vegan Balls
Now, coming back to my today’s recipe which is a perfect dish for a light dinner after days of festive eating.
Stirring Up! Spicy Stir-Fried Pumpkin
- 500 gms. Pumpkin
- 2 Onions Medium-sized, Finely Chopped
- 7-8 Garlic cloves Finely Chopped
- 2 tbsp. Mustard Oil
- 1/2 tsp. Panchforon
- Salt to Taste
- 1/4 tsp. Turmeric Powder
- 2 Green Chilies Finely Chopped
- 1/2 tsp. Garam Masala Powder
Cut the Pumpkin in uniform cubes.
Heat the Oil in a Pan and temper it with Panchforon.
Once they start to splatter, add the chopped Garlic. Fry them together for 30 seconds, before adding the chopped Onions.
Saute them nicely with Salt, Turmeric Powder, and chopped Green Chilies.
Then add the Pumpkin and mix it well. Cover it with a lid and let it simmer. Since, pumpkins have a high water content, it would start dissipating the water and cook in it. If you find the pumpkins sticking to the bottom, add 2 Tbsp. of water to aid the cooking. However, avoid stirring it excessively or they would become soft and mushy.
Just toss them gently for uniform cooking. Once you see that the pumpkins have become soft, remove the lid and fry them on High heat. Sprinkle some Garam Masala powder on it and serve hot.
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