Pumpkin Rind Stir-Fry

Pumpkin season usually means two things: you're gonna be using a lot of pumpkin in your recipes and you're gonna be throwing out a lot of pumpkin rinds. Well, before you do, check out this pumpkin rind stir-fry! This earthy dish is bursting with color and combines typically discarded pumpkin rinds with potatoes, onion, and a ton of fragrant spices. You can serve this as a light side dish or put it in between two pieces of toasted flatbread for a yummy lunch!

PUMPKIN RIND STIR-FRY [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 large onion, chopped
• 1 large potato, chopped
• 1 cup pumpkin rind, chopped
• A pinch of asafoetida, garlic powder, or onion powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• Salt, to taste

PREPARATION

1. Heat oil or water in a pan. Add asafoetida, cumin seeds, and mustard seeds. When they start to crackle, add chopped onions and sauté for a minute.
2. Add salt, turmeric powder, and mix well. Sauté for another minute.
3. Add chopped potatoes and cook for 2 more minutes.
4. Now add chopped pumpkin rind and mix well.
5. Cook covered for 3-4 minutes, stirring occasionally.
6. Cook for another minute if potatoes are still raw.
7. Add coriander powder and red chili powder and mix well.
8. Cook for 2 minutes and remove from heat. Serve hot.

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