PUMPKIN SKIN AND CORN STIR – FRY
Hello and welcome again. Wishing you all a very happy Monday. Today I was wondering what to make for lunch and having too many veggies in my refrigerator was getting me confused. So I have made this tasty and easy stir-fry along with some sweet corn kernels. It is a handy recipe and can be a great side dish for your lunch or dinner platter. It is mildly spiced so is easy on your tummy too. So let’s make it—-
- Red Pumpkin skin(with a little flesh too)-250 gms.
- Sweet Corn Kernels – 1 tbsp
- Green Chillies – 2
- Turmeric Powder – 1 tsp
- Red Chilly Powder- 1 tsp
- Garam Masala – 1 tsp
- Pepper Powder – 1/2 tsp
- Dry Mango Powder- 1 tsp
- Paprika – 1 tsp
- Chat Masala – 1/2 tsp
- For Garnishing – Fresh Chopped Coriander or Desiccated coconut
- Cumin – 1 tsp
- Fenugreek Seeds – 1tsp
- Asafoetida – A pinch
- Kasuri Methi – 1 tsp
- Vegetable Oil – 2 tbsp
Wash and scrape the pumpkin skin keeping some of its flesh intact and cut it into long strips. Chop the onions, green chillies. Blanch the sweet corn kernels and you may blanch the cut skin strips too.
Take a pan. Add vegetable oil in. Now add the tempering ingredients, cumin, fenugreek, asafoetida, kasuri methi and then add the chopped onions and green chillies. Stir for two minutes and then add in the blanched pumpkin skin and sweet corn kernels. Stir again for five minutes to remove the rawness of the vegetables.
Now add salt, turmeric powder, red chilly powder, garam masala, pepper powder, paprika, dry mango powder and fry it all for two minutes.
Cook the veggie on high flame for ten minutes or till the veggies are done. Garnish it with chopped coriander or fried green chillies. You may also add some grated fresh coconut.
Our Pumpkin Skin And Corn Stir-Fry is done. Serve it with chapatis, stuffed paranthas, rice, dal, curries. It is a perfect side-dish to your lunch and dinner platters.
Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead everyone. Till then healthy cooking, happy living!!!