Pan-fried turmeric-mustard pumpkin.

Ingrédients

• 1 cup of water(you might need a little less since you will be using the water to slightly parboil the Pumpkins but still have a bite)
• 500 g of Pumpkins( skin removed and cubed evenly)
• 4-5 finely sliced Garlic
• 5-6 tablespoons of oil(the following amount is not used at once, it is used only when necessary and in stages so please make sure to follow directions carefully)
• 1/2 teaspoon of Turmeric
• A sprig of curry leaves
• 1 medium-sized Onion finely sliced

Préparation

1. 1

   Remove skin of Pumpkin and cut them into 1 inch cubes.

2. 2

   Place a skillet over medium heat and pour in the water, season with a pinch(1/8th teaspoon) Salt and bring to boil.

3. 3

   Reduce heat, add the cubed Pumpkin and parboil over medium heat for 10-15 minutes or until you can pierce the pumpkin with a fork.

4. 4

   Once the Pumpkin cubes are par boiled, drain water and set them aside.

5. 5

   Place the same pan over low-fire, pour in 2 tablespoons of oil, let it heat, then add the sliced Onions, curry leaves and turmeric, leaving it to sauté for 5 minutes.

6. 6

   Once the onion turns soft, add the mustard and garlic slices to sautéed ingredients, let the mustard splutter, then add parboiled Pumpkin cubes to the pan.

7. 7

   Over low-medium heat, gently mix in all ingredients, season with Salt as needed.

8. 8

   Continue mixing the ingredients in slow movements, while adding tablespoons of oil so that the Pumpkin and other ingredients don’t stick to the pan. keep cooking this way on low-fire while all ingredients are mixed well. this should take 10 minutes. serve warm.