Tuesday, September 17, 2013

Pumpkin Peperonata (Pumpkin & Peppers)

My veggie bin was the inspiration for this dish; I had a piece of pumpkin (Cascabel), red and yellow peppers, tomatoes, and red onions. And lots of cilantro. The perfect combination of veggies for a delicious peperonata. It turned out so fabulous, Paji has become an avid pumpkin buyer to the point that I was joking that he should have been named Peter after the pumpkin loving nursery rhyme character :)!

Silliness aside, the combination of sweet pumpkins with the tangy tomatoes is tongue tingling and tasty.  The touch of jaggery is not needed if the pumpkins are sweet. And cilantro adds that final crowning touch that only its inimitable flavor can add.  If you like a hot and spicy dish, a pinch or two of hot dried crushed chiles or fresh green chiles may be added along with the onions.

Although each type contributes its own characteristic flavor, Pumpkin Peperonata is just as delicious made with other pumpkins/winter squashes such as banana squash, butternut, kabocha, etc. It is delicious served with rice, roti or any bread. So here you have it, pumpkin peperonata!

Pumpkin Peperonata


1/2 small Pumpkin, sliced
1 Onion, chopped
1 Tbsp Coconut Oil
1/2 tsp Cumin Seeds
1 pinch asafetida
1/2 tsp Turmeric
1/2 tsp Sea Salt
3 Assorted Bell Peppers, sliced
2 Tomatoes, cored and cut into thick slivers
1 stem fresh Curry Leaves, crushed
1 Tbsp Jaggery or brown sugar (optional)
1 small bunch Cilantro, chopped


Heat a kadai or wok; add the oil and cumin.  Cook over medium heat for a few seconds until the cumin starts to sizzle and is fragrant.

Stir in the asafetida, then the onions along with the curry leaves, turmeric and a little of the salt; stir well, cover, and cook over low heat until onions are translucent.

Add the pumpkin along with the rest of the salt and the jaggery if using, stir, and cook covered for about 10 minutes or until the pumpkin begin to soften.

Tip the peppers and tomatoes into the pan, stir well, cover and cook until tomatoes are hot and softened. about 5 minutes.

Turn off the heat and let the veggies sit covered for a few minutes.

Stir in the cilantro and serve hot.  Enjoy!!

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