Daughter's First Bare Bum Whipping

Stir pumpkin and raw peanuts - Pumpkin and peanut jumped

In my basket AMAP this fortnight, I received a small pumpkin and I was wondering what I was going to do. With half, I made a soup - good, tasty soup with mixed vegetables that I cooked with a bone that my butcher gave me! Yes, my butcher is accustomed to my unusual requests. He said that nobody did the soup and even less with bones in it!

I used the rest of my pumpkin to make this jump. In this way, I also used some raw peanuts I bought at the store and dragged Turkey into the wardrobe. I'd like to share this recipe that I loved the simplicity - but in no way wanted to suggest a lack and flavors, textures, beauty or nutritional value.

Stir pumpkin and raw peanuts

Ingredients 2 cups pumpkin, cut into one cm

1 cup raw peanuts (soaked in warm water for at least 1 hour)

1 tsp ghee (it's more than enough)

½ tsp black mustard seeds

½ tsp cumin seeds

10 curry leaves

1 red pepper, dry cut into one cm

Salt

Method:

Heat a pan and add ghee.

popping mustard seeds in hot ghee, followed by the cumin seeds.

Add curry leaves and chillies.

Saute 5 seconds and add the peanuts and 3 tbsp water.

Cook covered, over low heat for 15 minutes.

Add the pumpkin and salt and cook for 5 minutes covered.

Serve hot.

***

In my CSA box this fortnight, I received a small pumpkin and was wondering what to make with it. I used half the pumpkin in a soup - a nice, flavourful mixed vegetable soup, which I cooked with a bone that my butcher gave me! Yes, my butcher is used to unusual requests from me. He said almost no one made soups at home anyway these days, let alone with bones!!!

I used the remaining pumpkin to make this stir fry. This way, I used up a bit of the raw peanuts that I had brought in a Turkish shop and that were lying around in the pantry. I would like to share this recipe of which I loved the simplicity – but that did not in any way mean that it lacked flavour, texture, beauty or nutritional value.

Pumpkin and peanut stir fry
Ingredients
2 cups chopped pumpkin (1 cm cubes)

1 cup raw peanuts (soaked in warm water for at least an hour)

1 tsp ghee (more than enough)

½ tsp black mustard seeds

½ tps cumin seeds

10 curry leaves

1 red chilli, broken into 1 cm size bits

Salt

Method :

Heat the pan and add the ghee.

Crackle the mustard seeds in the ghee and follow-up with cumin seeds.

Add the curry leaves and the chilli pieces.

Fry 5 seconds and then add the peanuts and 3 tbsps water.

Cook covered on low heat for 15 minutes.

Add pumpkin and salt and cook covered on low-heat for 5 minutes.

Serve hot.

***