Bored with the same dal fry for your evening rotis? Cannot find any potatoes or paneer left in your refrigerator? Do not worry much. Look at that plumpy pumpkin giving you a warm smile from beneath your veggie-box. Yes, your custom sambar-base is going to get a spicy make-over through this tempting side dish envisaged for convenience. Give this easy pumpkin-carrot recipe a try and enjoy the blend of native and northern flavors making wonder together.
Ingredients
250 gm of pumpkin, finely chopped
2 medium sized carrots, chopped in large pieces
2 onions, cut into large pieces
1 tbsp mustard seeds
1 tbsp cumin seeds
1 inch-long piece of ginger, finely chopped
1 tbsp finely chopped garlic
2 sprigs of coriander leaves
1 tbsp chopped curry leaves
½ tsp turmeric powder
1 tsp red chilly powder
1 tbsp salt
1 tsp vegetable masala
100 ml water
1 tbsp lemon juice
Preparation
Heat oil in a pan
Add mustard seeds and cumin seeds, stir until fried
Add chopped ginger and garlic
Add turmeric powder, red chilly powder and vegetable masala, stir well
Add onions, sprinkle salt, stir continuously
Once the onions turn brown, add chopped pumpkin and carrots
Pour water and mix well
Cover the pan and leave it on mild flame for 15 minutes
Once the vegetables are cooked, stir and let the gravy dry up.
Sprinkle chopped curry leaves, add lemon juice and stir well
Turn off the flame, and sprinkle chopped coriander leaves.
Cover the dish for five minutes to form the aroma.
Serve hot with rotis or chappathis
