Ingredients: |
Ingredients: 2 tablespoons olive or peanut oil
1/4 teaspoons urad dal (see where to buy)
1/4 teaspoons brown mustard seed
1 to 2 dried hot red chile peppers
1 small yellow onion (3 ounces), chopped
1 pound peeled and seeded sugar pumpkin or butternut squash, cut into 1/2-inch dice
3/4 cup water
3/4 teaspoons fine salt, plus more as needed
1 tablespoon dark brown sugar
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
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Directions: |
Directions:Step 1
In a medium skillet over medium heat add the oil, followed by the urad dal. As soon as the dal starts to change to a light golden color, 30 seconds, add the mustard seeds and chiles and cook until the mustard seeds start to pop and the chilies darken, just 1 minute or less. Add the onion and cook, stirring frequently, until it starts to soften, about 2 minutes. Add the pumpkin and cook, stirring, until the pumpkin and onion begin to brown, 4 to 5 minutes.
Step 2
Stir in the water, salt, brown sugar, cumin and black pepper. Bring to a boil, then reduce the heat to medium-low so the liquid is barely simmering. Cover and cook until the pumpkin is just barely soft enough to pierce easily with a fork, 8 to 10 minutes. Taste, and season with more salt and/or pepper as needed.
Step 3
Increase the heat to medium-high and cook, stirring frequently, until the remaining water almost evaporates yet the vegetables are still moist, about 3 minutes. Serve warm. |
Personal
Notes: |
Personal
Notes: Nutritional Facts
Per serving
Calories
130
Fat
7 g
Saturated Fat
1 g
Carbohydrates
18 g
Sodium
410 mg
Protein
1 g
Fiber
3 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Vegetarian India: A Journey Through the Best of Indian Home Cooking," by Madhur Jaffrey (Knopf, 2015).
Tested by Joe Yonan and Alexis Sargent.
Published November 8, 2015
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This recipe for Stir Fried Pumpkin is from