Spicy Chili Pumpkin: A Flavorful and Healthy Bengali Dish
40 minutes
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About Spicy Chili Pumpkin: A Flavorful and Healthy Bengali Dish
Craving a vibrant and healthy meal bursting with flavor? This Spicy Chili Pumpkin is a Bengali homestyle dish that delivers a delightful kick, combining tender pumpkin with a fragrant, freshly made chili paste.Imagine succulent pumpkin, par-boiled and pan-fried to perfection, then generously topped with a paste of vibrant green chilies, ginger, garlic, and aromatic spices. This dish is packed with nutrition and offers a unique taste of Bengali cuisine.Perfect for a satisfying lunch or a cozy dinner, this Spicy Chili Pumpkin is a simple yet unforgettable culinary experience.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Chili Paste
- 2 tsp Chili Paste green
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1/2 cup Coriander Leaves chopped, or 2 tsp fresh paste
- 2 tsp Cumin Seeds roasted
- 2 tsp Lemon Juice
- 1 1/2 tsp Salt or to taste
Instructions
- In a food processor, combine the green chili paste, garlic paste, ginger paste, coriander leaves, roasted cumin seeds, lemon juice, and salt.
- Process until a smooth paste forms. Set aside.
- Parboil the pumpkin slices in boiling water with a pinch of salt until slightly softened, about 5-7 minutes. This helps the pumpkin cook evenly when pan-frying.
- Drain the pumpkin and pat dry with paper towels. Removing excess moisture ensures a nice sear when pan-frying.
- Heat the oil in a large frying pan over medium heat.
- Sauté the pumpkin slices until lightly browned and tender, about 3-4 minutes per side.
- Transfer the cooked pumpkin to a serving plate.
- In the same pan, add the chili paste and cook over medium heat, stirring frequently, until fragrant and heated through, about 5-7 minutes.
- Spoon the cooked chili paste over the pumpkin slices.
- Garnish with extra coriander leaves or a sprinkle of roasted cumin seeds, if desired.
Recipe Notes
Good To Know
- For extra depth of flavor, sauté the pumpkin pieces until lightly caramelized before adding the spice pastes—this enhances both sweetness and texture in the final dish.
- If you prefer a milder dish, deseed the green chilies before making the paste, or substitute half the quantity with sweet peppers to retain the color and aroma without intense heat.
- Leftover Chili Pumpkin can be mashed and used as a flavorful spread inside parathas or on toast for a unique breakfast or snack option.
- For a vegan protein boost, add a handful of cooked chickpeas or roasted peanuts during the last few minutes of cooking—they’ll absorb the tangy, spicy flavors beautifully.
- Can be served with fried rice or chapati.
Expert Tips
- Adjust the amount of chili to your preferred spice level. Start with less and add more gradually to taste.
- Freshly ground spices will provide the most vibrant flavor for this dish.
- For a richer flavor, use coconut milk instead of water when cooking the pumpkin.
Storage Instructions
- Store leftover chili pumpkin in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 125kcalFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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This looks amazing! Thanks for sharing.
This looks so tasty! Thank you.
Great recipe! I’m eager to try it.
I’m loving this recipe already!