Pan-fried turmeric-mustard pumpkin.

Pan-fried Turmeric-mustard Pumpkin, try a different kind of Pumpkin side-dish for this festive season. Vegan, vegetarian, gluten-free, low-carb.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Remove skin of Pumpkin and cut them into 1 inch cubes.
2. 2Place a skillet over medium heat and pour in the water, season with a pinch(1/8th teaspoon) Salt and bring to boil.
3. 3Reduce 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. 4Once the Pumpkin cubes are par boiled, drain water and set them aside.
5. 5Place 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. 6Once 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. 7Over low-medium heat, gently mix in all ingredients, season with Salt as needed.
8. 8Continue 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.