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The ingredients needed to prepare Stir fried pumpkin with spinach and coconut:
- Use 2 cups red Pumpkin or Butternut Squash (cut in small cubes)
- Use 1 bunch Spinach(can be use other variety of leafy veg/saag)
- Get 1 teaspoon Panchfuran (bengali mix whole spice)
- Provide 1 tablespoon freshly grated coconut or desiccated coconut)
- Get 1/4 th teaspoon Jaggery powder or graterd Jaggery
- Take 1/2 teaspoon Chilli flakes
- Provide 2 tablespoon Mustard oil/ Vegetable oil
- Get 2 dry red Chillies
- Provide 4-5 Curry leaves
- Take to taste Salt
Instructions to make Stir fried pumpkin with spinach and coconut:
- Take 1 bunch of washed, rinsed and clean spinach leaves. Discard the big stems.
- I blanced them in boiling water for 30 seconds, tranfered to a colander and rinse them in cold water. This will help to remove any jerms from the leaves and also help to retain it's bright colour.
- Now with a sharp knife chop them. Keep aside.
- Also peel and cut the pumpkin or squash in small pieces.
- Heat 2 tablespoon of oil in a pan and temper with paachfuran & dry red chillies. Paachfuran is a mixture of 5(paach)whole spices like fenugreek seeds, cumin seeds, carrom seeds, fennel seeds and nigela seeds.
- Also add in curry leaves and the pumpkin pieces. Add in salt stir well and cook with lid on in medium heat for 10 minutes.
- After 10 minutes or when the pumpkin cooks 70%, add in the chopped spinach and mix. Cover and again cook in medium low heat for another 10 minutes.
- Now add in grated coconut, I added dessicated coconut as I don't have fresh one right now.
- Also add in Jaggery powder or grated Jaggery & chilli flakes. Give a final stir and your stir fried pumpkin with spinach is ready to serve. Goes well with steam rice or roti/fulka.
Add the spinach all at once and toss until nearly wilted. Add the grated coconut and stir through the spinach; allow it to sit on the heat for a minute, then remove from the heat and serve. recipe notes and alternatives You can blend the coconut in your spice grinder or food processor if you like a finer product. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It's a If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them. Firecracker Stir-Fried Pumpkin, Bok Choy and Cashews. <p>Give your stir-fry a seasonal twist by tossing some pumpkin or squash into the wok. Grain-Free Paleo Pumpkin Chocolate Chip Muffins. <p>Coconut flour and sugar helps deliver mouthwatering baking that's gluten-free.
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