In this dish, nothing goes to waste. I cook the pumpkin in its skin, it softens just as much as the flesh and is just as delicious. But if you cannot get used to this idea, it is quite all right to peel the pumpkin first. Any kind of pumpkin is good for this dish. Pumpkin is loaded with betacarotene, which converts into vitamin A when eaten. Vitamin A is a powerful antioxidant.
Ingredients
- 17 oz (500 g) pumpkin
- 2 oz (60 g) red capsicum
- 1 tbs coconut, grated
- salt to taste
Tempering
- 2 Tbs oil
- ½ tsp black mustard seeds
- 1 Tbs bengal gram dhal (split)
- 1 tsp black gram dhal (skinned ft split)
- 1 pinch asafetida
- 10 curry leaves
How to Make It
- Wash the bengal gram dhal and black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash the pumpkin and chop it, either in its skin or peeled, into 2½ em (1 in) pieces. Set aside. Wash and chop the capsicum into small pieces. Set aside.
- Prepare the tempering by heating the oil over low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the bengal gram dhal and black gram dhal and fry until they turn golden brown. Add the asafetida and curry leaves and mix well.
- Add the capsicum and fry for a few minutes, and then add the pumpkin, coconut and salt. Mix well and fry for a few seconds. Cover with the lid and cook for 10 minutes, until the pumpkin becomes soft, stirring occasionally to prevent it sticking to the pot.
- When it is ready, transfer to a serving bowl.
- Serve hot with rotis, chapattis or with rice.
