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A simple yet flavorful Andhra-style pumpkin stir-fry. Cubes of sweet pumpkin are tossed with aromatic tempering spices and a hint of chili, creating a delightful sweet and spicy side dish. It's a perfect accompaniment to rice and sambar.
For 4 servings
Prepare the pumpkin: Wash, peel, and chop the pumpkin into uniform 1-inch cubes. Set aside.
Make the tempering (popu/tadka): Heat oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once hot, add mustard seeds and let them splutter completely, about 30 seconds. Add cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes until the dals turn light golden brown. Add the broken dry red chillies, slit green chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.
Cook the pumpkin: Add the cubed pumpkin to the pan. Sprinkle turmeric powder and salt over it. Mix well to coat the pumpkin with the tempering spices. Cover the pan and cook on low to medium heat for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. The pumpkin should be tender when pierced with a fork but still hold its shape.
Finish the dish: Uncover the pan. Add the red chilli powder and mix gently, being careful not to mash the pumpkin. Cook for another 2-3 minutes, allowing any excess moisture to evaporate. If using, stir in the fresh grated coconut and cook for one more minute.
Garnish and serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Gummadikaya Vepudu hot as a side dish with rice and sambar, rasam, or dal.
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A simple yet flavorful Andhra-style pumpkin stir-fry. Cubes of sweet pumpkin are tossed with aromatic tempering spices and a hint of chili, creating a delightful sweet and spicy side dish. It's a perfect accompaniment to rice and sambar.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 155.23 calories per serving with 3.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/2 teaspoon of sambar powder along with the red chilli powder for a different flavor profile.
For a richer taste, garnish with 1 tablespoon of toasted sesame seeds before serving.
This recipe can also be made with other squashes like butternut squash, though cooking times may vary slightly.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This is crucial for good vision, a strong immune system, and healthy skin.
The high fiber content in pumpkin aids in digestion, promotes a feeling of fullness which can help with weight management, and supports a healthy gut microbiome.
Loaded with vitamins A and C, and antioxidants, this dish helps strengthen the immune system and protect the body against infections.
Spices like turmeric contain curcumin, a compound known for its powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Yes, it's a very healthy dish. Pumpkin is low in calories and rich in vitamins A and C, and fiber. The use of minimal oil and healthy spices like turmeric and cumin adds to its nutritional value.
A single serving (approximately 120g or 1 cup) contains around 100-130 calories, making it a light and nutritious side dish. The exact count depends on the amount of oil and coconut used.
Absolutely! This traditional Andhra recipe is naturally free of onion and garlic, making it a sattvic dish suitable for various dietary preferences.
This usually happens due to overcooking or adding water. Cook the pumpkin on low-to-medium heat and check for doneness frequently. It should be tender enough to be pierced with a fork but still firm.
While fresh pumpkin is highly recommended for the best texture and flavor, you can use frozen pumpkin cubes. Thaw them completely and pat them dry before use. Note that the cooking time might be slightly shorter, and the final texture may be softer.