In my kitchen, I follow a golden rule - never waste
ingredients. Every component in my pantry, fridge, and garden has a purpose,
and I believe in making the most of every resource. This philosophy leads to
creative culinary adventures, like the Mathanga Thoran, a Kerala (Kerala Pepper Chicken Curry) Style Pumpkin
Stir Fry. The pumpkin used in this dish is what remained after preparing a
delightful Pumpkin Fish Curry. Along with some curry leaves and green chilies
from our urban garden at Nava's Zen.
The rest of the ingredients were sourced
from my pantry and fridge. Without further ado, let's explore this sustainable
and flavorful recipe.
Ingredients:
1/2
medium-sized pumpkin (seeds removed, skin intact, cut into small pieces)
3 tbsp grated
coconut
A handful of
curry leaves
1 tbsp cumin
seeds
3 shallots
(sliced)
2 green chilies
(slit into two and sliced)
2 tbsp oil
Salt to taste
A little water
Method:
Heat oil in a
pan, then add all the ingredients except for salt and water. Stir to combine
the ingredients.
Pour in some
water and add salt. Stir and let the pumpkin soften.
Once the
pumpkin is tender, remove it from the heat and serve.
This recipe
embodies the essence of utilizing ingredients efficiently and minimizing food
waste. Enjoy your sustainable and delicious meal!
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