Hello Folks! Happy Friday! 🙂
After sharing so many festive recipes, I decided to continue my love affair with Mr. Pumpkin. And this time I am sharing a simple, quick and hearty dish made with pumpkin rind. So from now on, try not to throw pumpkin rind, because it’s super deeeelicious and full of good health.
Pumpkin! Don’t they just make you want them even more? I think this would be one of the most awesome foods ever!
Today I am sharing my Mom’s Pumpkin Rind Stir-Fry aka Kaddu Ke Chilke is Sabji. She used to make this hearty and comfy stir-fry quite often. And I just loved this as a child, but I can’t believe I have never cooked with pumpkin rind myself. But recently when I called my Mom, out of nowhere she asked, do you still love ‘Pumpkin Skin Stir-Fry’?
And I was like, wow! I said to my Mom, “I just love that, but sadly I never tried that yet. May be I am scared that it would not come out as good as yours, and that’s why I never took any initiative to cook it”.
And then my Mom said, “Don’t worry, it’s one of the simplest recipes. I know, you can make it even without a recipe. See, add this and that”, and she told me the recipe right over the phone.
Mom is always right, so I believed her. And I didn’t even write it because it’s damn simple.
Basically, if you have made any kind of Indian style spicy stir-fry you can cook this blindly, literally. No measurements and perfection is required. Simply throw things in a row and a mouth-watering stir-fry would be ready in no time. I have completely adored my Mom for giving me such an insanely delicious recipe. I am so excited about it – clearly because it’s Mom’s tailored recipe. 🙂
Now something new about Adoria: she has got a new habit these days. Whenever I am working on laptop, she would come to me and ask, “Mamma, are you tired? You want water?” Oh. Gosh! That’s a moment of pride. I simply get awestrucked by her adorable gesture.
And when I say, no sweetheart, I am good. I don’t need water, then she would come and sleep in my lap. And then she would say, “Mamma, you work on laptop, I am sleeping, I will not disturb you”. And 100% of the times, I certainly can’t work after this cute act of hers. So I set aside my laptop and let her sleep in my lap and we talk as much as she wants. Though she is only 3, but sometimes it feels like she is a BIG girl already. She behaves like such a mature kid. 🙂 I think we are the best buddies, and I love my little girlfriend for being so charming!
Now, let’s talk about this dish.
The important point here is that after flavourful festivities I have made yet another super healthy dish. I love its earthy flavors + textures! Making this side is such a piece of cake. This side dish is sweet, but sweet in such a good way, and still very savory and spicy. Mmmm, this is just awesome.
And it’s full of so much flavors and yummyness. It was a huge hit with everyone at my parent’s home, and it is a super HIT dish at My home too. Everyone would LOVE it.
Did I also mention how healthy this is? It’s super good. And the double fun is that, this is vegan and gluten-free too. Healthy and delicious.
Making your life so much easier. It’s simple, fast and practically effortless. And just so damn good! It’s the side dish that you literally cannot stop eating. You can probably make it tomorrow for a warm and cozy lunch that is actually kind of healthy!
You can use this as a sandwich stuffing. This is what I usually do — I spread this on a slice of bread and enjoy it like that. And that makes a fuller and flavorful meal.
Let’s learn to make Pumpkin Rind Stir-Fry | Kaddu Ke Chilke is Sabji.
Heat oil in a pan. Add asafetida, cumin seeds and mustard seeds. When they starts to crackle add add chopped onions and saute for a minute. Add salt, turmeric powder and mix well. Saute for another minute.
Add chopped potatoes and cook for 2 more minutes. Now add chopped pumpkin rind and mix well. Cook covered for 3-4 minutes. Stir occasionally. Cook for another minutes if potatoes are still raw. Add coriander podwer, red chili powder and mix well. Cook for 2 minutes and remove from heat.
- onion, chopped - 1 large
- potato, chopped - 1 large
- pumpkin rind, chopped - 1 cup
- pinch of asafetida
- mustard seeds - 1 tsp
- cumin seeds - 1 tsp
- turmeric powder - ¼ tsp
- red chili powder - 1 tsp
- coriander powder - 1 tbsp
- salt as per taste
- Heat oil in a pan. Add asafetida, cumin seeds and mustard seeds. When they starts to crackle add add chopped onions and saute for a minute.
- Add salt, turmeric powder and mix well. Saute for another minute.
- Add chopped potatoes and cook for 2 more minutes.
- Now add chopped pumpkin rind and mix well.
- Cook covered for 3-4 minutes. Stir occasionally.
- Cook for another minutes if potatoes are still raw.
- Add coriander powder, red chili powder and mix well.
- Cook for 2 minutes and remove from heat.
- Serve hot with steamed rice or any bread of your choice.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking & Keep Sharing! 🙂