Vegan Malaysian Red Pumpkin Sabzi #Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.
Ingredients 
300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds
1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 

¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste
4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  
¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 
Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.
Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 
 
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

5 comments:

  1. This sounds like the perfect side dish for my next dinner. Thanks Sneha.

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  2. I always love a good pumpkin curry. Very easy to make and delicious!

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  3. Red pumpkin sabzi looking very good ,i used to cook this curry but different way,but i will try once this recipe.Thanks for sharing a such a good and tasty recipe, keep sharing such a new and interesting recipes.
    Indian recipes

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  4. This sounds so delicious for any winter squash - I can't wait to give it a try!

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