Red Pumpkin is also known as Butternut Squash. Today’s preparation is lightly sweet, hot & tangy. This fresh coconut flavored red pumpkin dish tastes so good & is excellent with soft chappatis, phulkas or with any Indian bread. It goes well with rice too. This vegetable was my maternal grandmother’s favorite. Whenever I cook red pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & easy for you to enjoy.. J
250 gms. Red Pumpkin (peeled & diced)
2 med. Onions (peeled & finely chopped)
½ cup fresh Coconut (scraped/grated)
½ tsp. Tamarind pulp (optional)
2 Garlic cloves (finely chopped)
1/3 tsp. Turmeric pwd.
¼ tsp. Red Chilli pwd.
A pinch of Hing (Asafoetida)
½ tsp. Mustard Seeds
2 Sprigs of fresh Curry Leaves
1 tbsp. Sambhar Masala pwd.
3 tbsps. Vegetable Oil
A pinch of Sugar
Salt to taste
¼ cup Water
Fresh Coconut (scraped)
Fresh Coriander Leaves (chopped)
Heat a wok/pan with oil till hot.
Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft & translucent.
Add sambhar masala, a pinch of sugar & scraped/grated coconut & saute for a minute. Now add the diced red pumpkin & mix well. Saute for about 2-3 minutes.
Add tamarind pulp if desired. Mix well.
Add water & stir well.
Cover with lid & cook on simmer till the red pumpkin is tender & slightly moist.
Adjust salt to taste.
In case you like it with gravy then add a little extra water & cook till gravy is retained.
Garnish with fresh scraped coconut & coriander leaves. Serve hot with chapattis, phulkas or puris.