When it comes to food, my husband and I used to have our own choices. After we got married, I realized there were just a handful of dishes that we both enjoyed. Then came kids food preference which made things more complicated. So, I came up with plan to make my work easy.
When my son was little, I had each day of the week dedicated to a family member, so that we all had turns trying what each of us liked. This version of Pumpkin Upkari was Thursday special, as it was my husbands favorite. He likes it a little sweet since he grew up with a teaspoon of sugar/ jaggery in almost every Upkari. My Mother made this dish with slight variation with the seasoning, (without sugar/jaggery) which I will post in few weeks.
1 lb pumpkin, skin removed (optional) and cut into 1"cubes
1 tsp black mustard seeds
2 dried red chillies, cut into pieces
salt to taste
marble size jaggery or 2 tsp brown sugar
1 tsp grated coconut
How it's made:
In a "kadai" or deep frying pan, heat oil. Add mustard seeds. When it splutters, add red chillies. Fry for 30 seconds. Add pumpkin pieces and salt to taste. Cover with lid and cook on low flame until vegetable is tender. (Add a teaspoon of water to help cook the vegetable). Add jaggery and grated coconut. Coconut helps in absorbing excess liquid if any. Serve hot with rice, dalitoy and chana gashi.