Friday, February 8, 2013

White pumpkin / Winter melon stir fry with yogurt

I am a big fan of White pumpkin or winter melon or வெள்ளை பூசனிக்காய் as it is known in Tamil. I remember eating all the pieces of pumpkin from the curry my mom used to make. Since my husband insists on having healthy food, I try to have a balanced and nutritious meal. White pumpkin is very nutritious and it is a good cure for stomach ulcers and keeping the body cool. So when ever I go to the Indian store here, I make it a point to buy it. I blend it up with a pinch of salt and we have it as our morning juice or i make stir-fry out of it.
Today's recipe is White pumpkin stir-fry with yogurt. This is a simple recipe with very few ingredients. It is refreshing dish on a sunny day. Everybody has their own way of doing it,but this is how my mom made it.This dish can be enjoyed hot or cold.

White pumpkin stir-fry with yogurt or வெள்ளை பூசனிக்காய் பச்சடி Serves 4

White pumpkin skin removed,de-seeded and chopped into bite size pieces - 3 cups
Pearl onion / small onion cut lengthwise  - 7
Mustard seeds - 1 tspn
Cumin seeds - 1/4 tspn
Turmeric powder - 1/5 tspn or less
Curry leaves - 1 stem
Green chilly slit lengthwise - 3 to 4 according to taste
Yogurt - 1 1/4 cup
Salt - 1 to 2 tspn according to taste
Oil 2 tspn
Water - 1 to 2 cups ( use as needed)
Water - 2 tspn

In a pan heat oil and add the mustard seeds. Once the seeds have popped add the chilly, curry leaves,cumin seeds, onion , turmeric powder and fry for 4-5 minutes until the onions are translucent.
Add the pumpkin and toss it around so that it is coated in the turmeric.
Add 1 cup water and 1/2 tspn of salt. Taste to check the salt if you find it less add the other 1/2 spoon.Keep tasting as you go and add the salt accordingly.
Cover with the lid and let it cook for 10 minutes or until the pumpkin is tender but it should still hold its shape.If the pumpkin appears to be under cooked add another 1/2 cup or accordingly and put the lid back on and cook for another 5 to 10 minutes.
Let it cook for 5 minutes.
In the serving cup add the yogurt and and 2 tspn of water and mix it together.
Add the cooked pumpkin and toss lightly.Do not break or smash the pumpkin.
Enjoy it hot or cold.

White pumpkin absorbs more salt so the dish has to be salted way less than our normal salting. Keep tasting as you cook and add salt accordingly.
Certain pumpkins are more watery, and cook very quickly and turn to mush.So add 1 cup water let it cook and then if more is needed add how much ever is needed.
Do not over cook the pumpkin or else it will turn to mush.

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