Don't discard your pumpkin peels next time, just cook a delicious side dish..
Ingredients
Pumpkin skin 1 cup
Dry red beans 1 cup
Turmeric powder 1 tsp
Small onions chopped 4
Coconut grated ½ cup
Garlic cloves crushed 2 big
Green chillis 2
Curry leaves
Salt
Coconut oil
Mustard
Wash and chop pumpkin skin. Cook dry beans. When it is over, cook pumpkin peel with it adding little salt and water. Reduce water. Chop small onions, mix it with grated coconut, turmeric powder and curry leaves by crushing well with hands. Heat oil, splutter mustard seeds, and fry crushed garlic and green chillies, for few seconds add coconut mixture. Stir well for few seconds also. Add the cooked red beans, pumpkin peel preparation to this and mix well .check salt.
The plate look super delicious.
ReplyDeleteHi Seena, can't wait to try this.
ReplyDeletewow Seena....U made this out of a pumpkin peel...looks so good :-)
ReplyDeleteWill give a try next time I get a pumpkin :-)
I love such peel recipes - some of these veggie like ridge gourd have fantastic tasting peels - would a paruppu usili also work with pumpking peel?
ReplyDeleteYAY!! I like the peel recipes.I am peeling a butternut squash today. Looks delicious Seena:)
ReplyDeleteSeena, erissery undakkunna mathanga-tholi alle use cheythathu? Just want to confirm, as I have one in my fridge now, so thought will give it a try
ReplyDeleteShn
i never heard of the dish ...looks grt
ReplyDeleteThanks friends,
ReplyDeleteLakshmi,
You can try it with parippu/dal.Pumpkin peel takes less time to cook, so add it later when dal is 3/4 cooked.
Shn,
Yeah, erissery mathanga tholi thanne..you can prepare it with moong dal/ cherupayar also..
this is a very new and nice recipe to me. looks very nice too. since its harvest time. we find hell lot of pumpkins around!
ReplyDeleteIt is good idea to cook without even wasting the peel. Will give a try. Nice recipe.
ReplyDeleteWow, never knew peels can also cooked. look good A must try
ReplyDeletei like peel recipes...i make rawplantain skin and moorng dal thoran....this one looks delicious...havent tried with pumpkin...
ReplyDeleteseena,
ReplyDeletemathan tholi thoran ugran..
I have tasted pumpkin and red beans thoran..now instead of the flesh, using skin is totally new to me. Good one seena :) I bet the skin has good nutritious value to it.
ReplyDeleteIt's a new recipe to me...looks delicious...
ReplyDeleteThanks for sharing this wonderful idea of making use of pumpkin skin...!!
ReplyDeleteDear Seena, Lovely and healthy recipe dear..:D
ReplyDeleteWell updated with so so so many recipes!!!!!Long time!!!
ReplyDelete4 more posts to go and you are going to hit 100!!!
Congrats in advance...!!!
hey Seena, never thoght of that
ReplyDelete!!!..anyways, have got a smapp pumpkin piece in my freezer..will definitely try iy out!!
how iinovative it is!!! i am not gonna throw pumpkin skin anymore. just the thought of saving food makes me feel good :D thanks seena...
ReplyDeleteNever tried using the peel. Nice thoran.
ReplyDeleteThis is quite a diff combo Seena. My mom does make matanga payar, but not matanga toli with payar!! Guess you make the most of it. Its looks lovely. Perfect to go with kanji
ReplyDeleteHey Seena:
ReplyDeleteYesterday I bought 2 pumpkins as part of Halloween. Was wondering what to do with it. Now there isnt any leftovers, I can even use the skin. I guess my DH is getting scared of me. Finding recipes that he can not evn imagine. Wonder what he will tell about Pumpkin Skin. By the way isnt it hard?
Mocha, when you cook, it turns too soft..try the pumpkin erissery and pumpkin pachadi recipes also, so you can finish two pumpkins within two days..:)
ReplyDeleteit is really hard to cut those peels.is there any way to cut those in easy way? suja
ReplyDeleteNo easy way,Suja! Just peel like we do with other veg, though it is hard to peel, it becomes very soft after cooked! :)
ReplyDeleteHi Seena,
ReplyDeleteI had bought a big pumpkin yesterday thinking of making mathanga vilayichathu! Today when I was cutting into pieces, I remembered about this post which I had read sometime back. So thinking of making this recipe tomorrow for lunch.! Thanks for the great idea. My dad simply loves dishes like this.
I needed some info, if you cna help me on it. Achan was telling they make chammanthi of mathanga. The part which is mushy inside the pumpkin is used after roasting it, it seems. He didnt know the ingredients. I tried google but couldnt find any helpful info. Have you heard of it? Thanks
And can anything be done with the pumpkin seeds? I mean other than roasting? I have heard roasted pumpkin seeds are used in many dishes! any clue?
ReplyDeleteThanks,
Shilpa
Hi Shilpa,
ReplyDeleteI think you had left a comment on sarkkara cake, right?
About mathanga chammanthi, I have a recipe for that, but now am on vacation, so you have to wait for one month. Ok, let me check if it is with me, then I will mail you soon, insha Allah. Please leave a mssg to my email.
We would eat pumpkin seeds even without roasting.. :)Let me check that too, I remember one freind told the same before..
Hope to see you soon, try out the peel recipe,
When you told abt your Achan, it reminded me of my F, who inspires me much! :) Regards to your father..
That was quick! Thanks alot.
ReplyDeleteYeah, That was me who left a comment on carrot sharkara cake! :) It was my father's suggestion to try substitute jaggery instead of sugar. He prefers natural and traditional stuff and usually tries avoiding sugar even though he doesnt have Diabetes! He enjoys food, esply, the olden tastes! oops.. i mean, those dishes which they used to cook long time back in manchatti and all. He inspires me to learn cooking. :-) GLad to know that you get ur inspiration frm ur father too.
I have mailed u, do mail me if u have that recipe with u..
I am waiting... well, even if u dont have it with u now, i will wait.. jus a month na! ;)
Rgds,
Shilpa
Hi Seena,
ReplyDeleteCouldn't wait till tomorrow noon to try out this recipe. I made this for dinner with chapathi! Yummy! Loved it.. Had made more than the usual quantity and the whole bowl is clean!
Thanks a lot for the wonderful recipe. :-)
Shilpa
Wow, Shilpa!
ReplyDeleteI never thought about making it with chapathi..,
thanks for the nice feedback, am very happy too.. :)
Hi Seena,
ReplyDeleteWe usually have some dry subji with chapathis. Well, I can have anything with chapathi ;)
We got a jackfruit today. When cleaning it, I remembered Achan telling that jackfruit's outer cover(we call it chakkede madal here) is cooked,after removing the thorny part. Though I didnt know how exactly it is cooked, I tried it with pumpkin peel recipe. Even that turned out well. It was juicy and li'l sweet. :-)
Do u know of any recipes for cooking chakka's madal?
Thanks,
Shilpa
Shilpa, we too say the same for it! :)
ReplyDeleteI have heard it is edible, but mostly we make thoran with raw jack fruit, not the big one, it is idichakka here.Don't know about the ripe one, have to check with mom.. :)Anyway, your idea to use it was good! :)
Chakka season is coming , if I get such a recipe, surely will try out.. :)
hi seena,
ReplyDeleteplease tell me hw to make a manthanga vilayichathu.
lisa
hi seena,
ReplyDeletepls tell hw to prepare manthanga vilayichathu.
lisa
Lisa, let me try to get the recipe you have asked for, please wait, hope to be back, insha Allah.. :)
ReplyDeleteHi, for mathanga vilayichathu, this is a good recipe http://www.youtube.com/watch?v=Lb2oizmktOE
ReplyDeleteI have tried it.. :) tastes good :)