A PINCH OF HING

Pumpkin coconut stir-fry The flavour from coconut and sweetness from pumpkin and spiciness from the chilli powder and garam masala will spice up your day.  It is super easy to prepare and can be made within 10 minutes. With minimum spices, this recipe can stand alone within many dishes. If you like to have fried potatoes, then this one you will definitely love it. Best side dish for rice, roti, paratha, Pakhal bhat or naan.   Yes with naan😀 I preferred little bigger size of pumpkin cubes, it's really incredible combination. Recipe in short...... Cut pumpkin along with green skin, cut according to your choice of shapes.  Heat oil in kadhai add pumpkin add salt, garam masala, red chilli powder, curry leaves toss well and add fresh coconut to it fry without water, and lid just fry on medium to low flame.      That's it, serve and enjoyyyy.

Most Indians are unaware that pumpkin leaves are also edible and quite healthy. It is used in various different ways in Odia meals. Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.       What I am sharing today is a simple pumpkin saag recipe in  Odia style, which is one of my favourite leafy vegetables.   That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes. Ingredients..... 10 no. Pumpkin leaves 2  tbsp Moongdal 1 brinjal into squares 1" length Pumpkin into squares 2 Chopped green chillies 5 Garlic cloves slightly crushed ⅓ tsp Cumin ⅓ Mustard seeds 2 Dry red chillies into half Salt to taste Oil  Preparations.... Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side. Cut pumpkin leaves. Keep aside.