Malabar Spinach Stems with Pumpkin Recipe
Ingredients:
- Malabar Spinach stems (Poi Shaak), washed and chopped into small pieces
- Sweet pumpkin, peeled and cut into small cubes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped (adjust according to your spice preference)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, for added heat)
- Salt to taste
- Freshly chopped coriander leaves for garnish (optional)
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and cumin seeds to the hot oil. Allow them to splutter.
- Add chopped onions to the pan and sauté until they turn translucent.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw smell disappears.
- Add turmeric powder and red chili powder (if using). Mix well.
- Add the chopped Malabar Spinach stems to the pan. Stir well to coat the stems with the spices. Cook for about 5 minutes, stirring occasionally.
- Add the sweet pumpkin cubes to the pan. Mix well with the Malabar Spinach stems.
- Cover the pan and cook on medium heat for about 10-15 minutes, or until the pumpkin becomes soft and tender, stirring occasionally.
- Add salt to taste and mix well.
- Once the Malabar Spinach stems and sweet pumpkin are cooked and blended well together, remove from heat.
- Garnish with freshly chopped coriander leaves (if desired).
- Serve the cooked Malabar Spinach stems with sweet pumpkin as a side dish with rice or roti.
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