Pumpkin is rich in Vitamin A, which aid vision. It is high in antioxidant and a good source of Vitamin C. Pumpkin poriyal is what all of us usually make at home. I came across a recipe which added channa or chick pea to it and I found that interesting. I don't remember the other ingredients of that recipe so did a basic poriyal with onion, pumpkin and finally added boiled chick pea. It was different and good.
INGREDIENTS
Yellow Pumpkin - 250 gms
Onion - 1 sliced
Brown channa/ chick pea - 1/2 cup boiled
Cumin pwd - 1tsp
Turmeric pwd - a pinch
Dry Red chili - 1
Mustard seeds - 1/2 tsp
Jeera/cumin seeds - 1/2 tsp
Sesame oil - 2 tbsp (can use any oil)
Salt
METHOD
Wash, peel and cut the pumpkin into cubes. In a pan, heat 2 tbsp of Gingely/sesame oil and temper the mustard, cumin seeds and red chili. Add the onions and saute till light brown. Then add the pumpkin along with turmeric and cumin powders. Cook on high flame for a minute and then close the lid and cook on low heat till the pumpkin gets tender. I dint add water. Once it's done, add the boiled chick peas and saute for 2 mins till it gets coated with all the masala. Serve hot.
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