Monday, 13 February 2017

Goan Red Pumpkin Vegetable with Coconut

Pumpkin is an amazingly sweet vegetable once cooked. The hardest part about this dish is probably peeling the skin. It doesn't take long to prepare and is a nice addition to the table. Even though this dish is Goan, it would go nicely with a roast dinner as well, just because it isn't spicy at all.

You do not need to add any water while cooking as the pumpkin will naturally release it's own water and cook in its own steam.


Goan Red Pumpkin Vegetable
Goan Red Pumpkin Vegetable

Ingredients:
900gms red pumpkin
2 medium to large onions finely chopped
2 dry red Kashmiri chillies
salt to taste
5 tsps. of dessicated coconut
oil
Goan Red Pumpkin Vegetable
Goan Red Pumpkin Vegetable

Method:
Remove the seeds from the centre of the pumpkin. Peel the pumpkin skin off with a sharp knife and cut into 1" cubes.

Put a large cooking pot on the heat. Add some oil. If you have coconut oil, it would lend a better taste to the dish. Fry the onions in the oil till translucent. Add the dry red chilly and some salt to taste. Add in the pumpkin pieces and cover and cook till almost done.

Lastly add in the dessicated coconut. You could use fresh coconut as well, but I always have dessicated coconut on hand in my pantry so it's a quicker alternative if you don't have the fresh one.

Once you've added the coconut, cook for another 5 mins so that the coconut absorbs all the flavours of the pumpkin and then serve.

If you do like to have this dish more spicier, then add a few more red chillies. Overall it should be a mild sweetish dish with a hint of chilly coming out in the background.
Goan Red Pumpkin Vegetable
Goan Red Pumpkin Vegetable
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