Green & Orange Pumpkin Stir Fry With Skin | Kerala Thoran Recipes

This recipe is similar to the Pumpkin Thoran I have blogged in the past. In today's recipe I used both green and the orange pumpkin in it. I also kept the skin. To our surprise the skin was perfectly cooked and blended well with green chilly and coconut.

Kerala Recipes:

Asafatedia- a generous pinch

Coconut oil- 2 tbsps.

Curry leaves - 8

Finely chopped coriander eaves- 2 tbsps. (optional)

Salt to taste

Lemon juice to taste

Procedure:

Wash the pumpkin thoroughly. Keep the skin and cut small cube size pieces of both the orange and green pumpkin.

Finely chop the green chilly, curry leaves and coriander leaves.

In a mortar add the green chilly, cumin seeds, coconut and coriander leaves. Make a coarse paste. You can also use a mixer.

Heat the coconut oil in a pan and add the mustard seeds. When mustard starts dancing around, add the hing, curry leaves, cubed pumpkin and some salt. Mix well and close the lid. Cook on a low flame, stirring every now and then till the pumpkin becomes soft but still holding its shape. You can sprinkle some water during the cooking process.

Now add the ground mixture. Mix well and cook for another five minutes.

Turn off the heat. And the lemon juice and check for the seasoning. Serve the pumpkin thoran with rice.