Yum! Yum! Yum!

While growing up I haven't witnessed many Pumpkin recipes, but my mom makes wide variety of stews with most of the squash type vegetables. I have got introduced to Pumpkin recipes by our Nanny who used to take care of my daughter. So today I have mixed these two women's best interest and made a Pumpkin Stew which is absolutely delicious and tasty! Here is the recipe, Njoy!


Ingredients:
Orange Pumpkin - 1/8 of medium pumpkin
Onion - 1
Green Chili - 2
salt - 1 tsp
Red Chili Powder - 1/2 tsp
Tamarind paste - 1 Tbsp
Coriander Powder - 1/2 tsp
Bellam ( Jaggery) - 3 Tbsp
Oil - 2 Tbsp

Tempering Ingredients

Method:

1. Heat non-stick pot on the medium heat and add oil to it. Once the oil is hot add Red Chili, Chana dal, Urad Dal, Cumin Seeds and Mustard Seeds, once the lentils are roasted finish tempering by adding curry leaves. 
2. Add sliced onions and slit green chilies and mix with tempering.
3. Add pumpkin pieces to the Onions in the pot and mix it well together, close the lid and let the pumpkin simmer for 5 min so that it becomes soft. 
4. Now add, tamarind paste, salt, red chili powder, coriander powder to the pumpkin and mix it well. Add 2 cups of water and close the lid, keep the heat to low to medium and simmer the stew for 15 min.
5. Remove the lid and taste and adjust any seasonings. Add Bellam (Jaggery) to the stew and simmer more on medium heat for another 5 minutes ( or until jaggery dissolves in stew).
6. Switch off the stove and transfer the stew to serving bowl and serve hot with White Rice and Dal (Mudda Pappu) on the side along with some Ghee! Oh Heavenly.....!

Notes:

• My red chili powder is very spicy that is why I added only 1/2 tsp, if you need more spice, you can add up to 1 tsp of red chili powder
• While cutting the pumpkin I have left the Skin on, so that the pumpkin does't get mushed up, and the skin helps to retain the shape of pumpkin pieces in stew. But if you don't like Skin, please feel free to remove the skin (with knife, you can't peel it with peeler).