Pumpkin and coconut stir fry

In Cinderella, the fairy godmother turns a pumpkin into a chariot! This magical winter squash owes its color to the orange carotenoid pigment.

 

The ingredients of Mom's healthful thoran...

 

Pumpkin - a small one

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Rice bran oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

 

 

 

 

 

 

 

 

 

The process...

 

 

Discard outer skin, inner seeds and fibrous part of the pumpkin. Chop into small pieces.

 

Add in the melange of coconut, cumin seeds, turmeric powder, salt and shallots in a blender jar and grind for 2 seconds.

 

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the pumpkin. Cover with a lid to allow steam to cook the vegetable.

 

 

 

 

 

 

 

 

 

 After a few minutes, prepare a well in the center of the pumpkin by pushing most of it to the sides of the pan. Add in the coconut hodgepodge in the middle and cover with the pumpkin pushed to the sides earlier. The coconut miscellany will cook in the steam produced as the pumpkin dry up. Incorporate after a few minutes. Set out the thoran along with red rice. Eat up the nourishing dish!