Meal Prep · Indian
Pumpkin Fry
A delightfully sweet and savory Indian pumpkin stir-fry, perfect as a side dish.
Ingredients
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Step-by-step- Heat vegetable oil in a large pan or kadai over medium heat. Once hot, add mustard seeds, cumin seeds, and fenugreek seeds (if using). Let them splutter.
- Add curry leaves and broken dried red chilies. Sauté for a few seconds until fragrant.
- Stir in asafoetida, turmeric powder, red chili powder, and coriander powder. Sauté for about 15-20 seconds, being careful not to burn the spices.
- Add the cubed pumpkin to the pan. Mix well to coat the pumpkin pieces with the spices.
- Add salt and about 1/4 cup of water. Cover the pan and cook on low to medium heat for 15-20 minutes, or until the pumpkin is tender but still holds its shape. Stir occasionally to prevent sticking.
- Once the pumpkin is tender, remove the lid. If using, add jaggery or brown sugar and mix well until it dissolves and coats the pumpkin. Cook for another 2-3 minutes uncovered to allow any excess moisture to evaporate and for the flavors to meld.
- Garnish with fresh chopped coriander leaves and serve hot with roti, paratha, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Pumpkin Fry in an airtight container in the refrigerator.
Freezer Up to 2 months
For longer storage, freeze cooled Pumpkin Fry in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best results, use a firm, ripe pumpkin like butternut squash or a red kuri squash. Avoid overly watery varieties.
- Adjust the amount of dried red chilies and jaggery/sugar to suit your preference for spice and sweetness. Some prefer it spicier, others sweeter.
- Don’t overcook the pumpkin; it should be tender but not mushy, maintaining some texture.
