Pumpkin is one vegetable that’s widely used in world cuisines be it sweet or savory dishes, though in India we mostly like it in savory taste. In Tamil this vegetable is called ‘parangikai’, etymology: it was introduced to us by ‘parangiyar’ (British) and ‘Kai’ means vegetable, so it’s called parangikai, and some people call it nalla poosanikai. This recipe is one of my family favorites for phulka. It is a very simple recipe with only few ingredients and takes less than 15 min to make it in a pressure cooker.
- 1. Pumpkin - 2 cups cubed
- 2. Oil - 1/2 tbsp
- 3. Cumin seeds - 1 tsp
- 4. Asafoetida - 1 pinch
- 5. Turmeric powder - 1/4 tsp
- 6. Chili powder - 1 tsp
- 7. Salt - 1 tsp
- 8. Coriander powder - 2 tsp
- 9. Water - 3/4 cup
- 10. Coriander - for garnish
- Heat oil directly in a pressure cooker and add cumin seeds to it, when it splutters simmer the heat and sprinkle asafoetida, turmeric powder, chilli powder, coriander powder. Be ware not to burn the masala.
- When the roasted smell of masala comes out, add the cubed pumpkin, sprinkle salt, pour water stir and close the lid to pressure cook upto one whistle. Nice ripe pumpkin gets tender with one whistle.
- Once the pressure subsides open the cooker lid and check for consistency; if you want it more liquid add water and simmer for 2-3 min. Else garnish with coriander and serve as is.
- Add a pinch of sugar or 1/4 spoon of jaggery if the pumpkin is not ripe. On the other hand, if the pumpkin is well riped, the sabji will be sweetish and some people may not like it much.