Mashed Pumpkin (Stir Fry) Indian Style

Happy Halloween Guys!
Fall comes around and the pumpkin spice latte  and pumpkin pies make the entrance and everyone loses their mind, literally!! Pumpkin is supposed to be one of the lowest calorie vegetable with significant Fiber and Vitamin A contents. The fact that this nutritious vegetable is kind of (ab)used to make everything high in calorie and unhealthy (Pies, lattes etc.), destroys the goodness that it provides.
I’m not even remotely American for my pumpkin-spice cravings, I don’t eat pies and definitely don’t drink PSL anymore (the last PSL I had was in 2012). In India, pumpkin is cooked with spices and served as a main course, with spicy mango pickle, roti and a side of yoghurt. That probably is the best pumpkin treat for me. I picked up a pumpkin from a farm recently and made Indian style mashed pumpkin. It’s  delicious, with a little kick from green chilies and sweet and earthy flavor of pumpkin. Serve this instead of mashed potatoes, this thanksgiving and dig into guilt free indulgence. Holiday season is almost here, the mashed pumpkins can be served as a side, or stuffed/ baked in puff pastry for a savory appetizer for your holiday gatherings or like me, you can have it with roti and mango pickle and be a happy camper. Now we’re talkin pumpkin spice, Indian-style!
Hope your holiday weekend is Spooktacular and all your craziest candy-eating, costume-wearing dreams come true! 😀

Ingredients
3 Cups Pumpkin, chopped in small cubes
2 Teaspoon Cooking Oil,
1/4 Teaspoon Cumin,
2 Small Green Chilies, finely chopped
Pinch of Turmeric
1/4 Teaspoon Ground Coriander
Salt to Taste
Cilantro for Garnish

Proces

1. Heat oil in a shallow pan on medium heat. Add cumin for tempering, once the cumin starts to splutter, add the green chilies and saute for a minute.
2. Add turmeric and coriander, followed by pumpkin and salt, and mix everything well.
   Cover the pan and cook for 5 minutes. Stir the mixture after 5 minutes, add 2 tablespoons of water (to avoid pumpkin for sticking to the bottom) and mix well. Cover the lid and cook for another ten minutes.
3. Take the lid off, and if the pumpkin is still firm, add another tablespoon of water, stir the mixture and cook for another 5 – 7 minutes, or until the pumpkin has cooked.
4. Taste the mixture and adjust the seasoning if needed.
5. Garnish with fresh cilantro and serve warm.

Enjoy! 🙂