Pumpkin Stir Fry
Kerala-style dry fry where pumpkin is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 4 servings
- 2 cup Pumpkin — cubed
- 6 tbsp Coconut — grated
- 4 nos Green chilly
- 3 nos Small onion
- Curry leaves, a few
- 1/4 cup Water
- 2 pinch Turmeric powder
Preparation
Step 1
Peel wash and cut Pumpkin into small pieces.
Step 2
Put the lid on and cook by add water, salt and turmeric powder.
Step 3
Whip grated coconut, green chilly, onion and curry leaves.
Step 4
Mix this mixture to the cooked pumkin and Stir everything together thoroughly. Check the taste. Cook for another 5 minutes.
Step 5
And oil free thoran is ready to serve.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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