Sometimes I love to cook something very basic yet very tasty side dish like this pumpkin fry. In fact, it is so basic that when I was taking photographs of this, dearest hubby rolled his eyes and commented that I am taking my audiences for granted and posting something like ‘kumro bhaja’ ( ‘kumro’ is pumpkin as we call it in bengali and ‘bhaja’ means fry) and I replied ‘why not’? Afterall my blog is not only for the experts but also for those who have started their food journey, right !! And To prove my pointed I havr shown him that during the onset of spring in bengal, the most searched recipe in my blog is ‘neem begun’, which is staple to bengali household during march / april.
- Pumpkin – 500 gms, washed and peeled
- Onion – 1 – big, sliced finely
- Green chilli – 3-4, sliced
- Salt, turmeric,
- Sugar – a pinch, optional
- White oil for frying
Cut the pumpkin into 2 inch pieces . Marinate it with some salt and turmeric. I have also added the sugar during marination, you may omit the same. However, I feel, it enhances the taste.
Heat oil in a frying pan, then fry the marinated pumpkin pieces in batches till golden brown.
Remove from the oil using a slotted spoon and fry the next batch.
When all the pumpkins are fried, remove excess oil from the pan, if any. Keep 1 tbsp oil in the pan and add sliced onion witha pinch of salt. You may add a pinch of sugar at this stage in case you have not used the sugar whole frying the pumpkin.
Fry the onion for 3-4 minutes and then add the sliced green chilli. Fry till the onions are nicely brown and the masala has started giving a nice aroma of green chilli. Remove from heat and pour the onion chilli mixture over thw fried pumpkin.
Serve it with plain rice and daal. I am sure your family will love this.