The word Pumpkin originated from the greek word Pepon which means large melon. Let me share a fun fact with you: If someone asks you whether Pumpkin is a fruit or vegetable, I would suggest simply saying, “Yes”. Why? Because a pumpkin qualifies for both! Webster's Dictionary defines Pumpkin as: A large, round, orange-yellow, edible fruit with many seeds. However, it is widely used for cooking and baking treating it like a vegetable. Pumpkin is like tomatoes, beans and green peppers. These are all fruits but since they are not so sweet, they are popularly called vegetables.
Here in U.S, pumpkin is one of the most popular crops. It is widely used in fall, starting with the pumpkin carving around Halloween to making pumpkin pie, soups and purees for thanksgiving dinner. Although I am yet to make a pumpkin pie, I did help Debarshi a couple of times to carve pumpkins for Jack-o’-lanterns.
It will also be interesting to note here that Pumpkin is loaded with numerous health benefits:
- It is high in vitamin A – which helps promote sharp vision and boasts your immune system.
- Pumpkin is high in minerals and low in calories (canned pumpkin is nearly 90% water so it will keep you hydrated and full with lesser calories).
- It is rich in antioxidants.
- Pumpkin is also a good source of fiber which helps to keep the appetite in check. In fact, in a recent WebMD article, I read that one cup of canned pumpkin contains 7 grams of fiber which is lot more than what we get from 2 slices of whole grain bread. Something to think about, right!
- Unlike potatoes or corn which are high in carbs, pumpkin contains comparatively lower carbs (lower amounts of sugar and starch) and can be consumed on Keto (low carb high fat) diet. However, you should watch for the portion size because it does contain some carb. As you know Debarshi and I keep doing low carb diet on and off. Pumpkin is my all time favorite option even on Keto diet and I use it to make Kumror torkari or Chochchori. When not on keto, I can just deep fry it and enjoy it with rice and dal or make a delicious lentil soup (Sambar).
- Pumpkin seeds are full of protein, magnesium, copper, and zinc. Remember, the Pumpkin seeds are known as Pepitas. They are edible and make a delicious snack. I love adding them in salads and oatmeal. A handful of Pepitas with dried cranberry makes a delightful topping and goes great with anything.
Plus, it is really easy to include pumpkin in your diet as it can easily be roasted, pureed or baked. I always prefer to cook savory pumpkin stir-fries without potatoes because that cuts down the carbs even further.
Canned or Fresh Pumpkin:
Although opening a can is way easier than cutting and peeling a fresh pumpkin, I prefer to use fresh ingredients in my recipes. Plus, my recipes involve cutting the pumpkin into cubes where as canned pumpkin is always pureed. However, if you are making pumpkin pie, using canned/ fresh wouldn’t make much of a difference. In fact, an article from Mayo clinic says:
- Both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.
- Canned pumpkin without salt is a healthy alternative.
However, you should know that Canned pumpkin pie mix usually contains added sugar and is therefore higher in calories than regular canned pumpkin.
So, I guess it would depend on the recipe you are cooking/ baking. Personally I recommend using fresh produce.
Wow! All this interesting information almost made me forget that today I am running a fever. There is nothing to worry, I just got a bit carried away with my work out schedule. Turns out, if you don’t workout everyday you get so unfit that after every rigorous workout, your body starts to ache really badly. I still kept pushing myself up to the extent where I got fever due to extreme fatigue. So, today as I am lying on the bed, doing nothing, I decided to share this delicious vegetarian recipe.
I stumbled on this recipe a few days back. This is indeed a delicious medley of spices and pumpkin. It’s a dry stir-fry and can be served with roti/ Luchi/ Namkeen Puri or Plain Paratha. Try it! This tastes every bit as delicious as it looks. I left the pumpkin for a few extra days in the fridge and it got a bit over-ripe (hence the mashed pieces in the photo). I am sure this dish will have a better texture with a fresh bought pumpkin.
As always I have tried to provide a detailed explanation of the steps so that even the novice cooks can easily prepare it. I was a bit skeptical while trying this recipe because it has Panch Fhoran, Asafoetida (which are used in the vegetarian dishes only) with garlic and garam masala. However, this turned out to be amazingly delicious.
So, give this a try sometime and then post in the comments how it turned out. You can also post on my Instagram #lifewithoutalu with your photos and comments.
Ingredients:
- Red Pumpkin - half, peeled, washed and cut into 1 inch cubes
- Ginger – 1 inch, finely chopped
- Garlic - 2 large cloves, finely chopped
- Panch Fhoron - 1 teaspoon
- Hing (Asafoetida) - ¼ teaspoon
- Green Chili - 2, slit in half
- Red Chili Powder – ¼ teaspoon
- Amchur (Dry Mango Powder) - 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Garam Masala – ¼ teaspoon
- Canola Oil - 2 Tablespoons
- Salt – to taste (about ½ teaspoon)
- Fresh Cilantro - a handful, washed and chopped
Directions:
- Heat a wok/ cooking pot over medium-high heat.
- Add Oil in it.
- Temper the Oil with Panch Fhoron and Hing.
- When the seeds sizzle, add the Ginger, Green Chili and Garlic in it.
- Reduce the heat to medium and add the pumpkin. Mix well. Fry, stirring carefully.
- Once the pumpkin looks fried, start adding the spices (Red Chili Powder, Amchur,
- Turmeric Powder, Garam Masala and Salt). Stir to mix.
- Lower the heat to simmer and cover the wok. Let it cook for 5-10 minutes till the Pumpkin is thoroughly cooked.
- Garnish with the Cilantro.
- Serve hot with Luchi or Paratha.
Love Pumpkin? Try these recipes as well:
