Naga Style Roasted Pumpkin with Perilla
Pumpkin simmered until soft and finished with crushed perilla seeds, a mild vegetable side common on Naga dinner tables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pan
- •Pot
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 4 g
- carbs
- 18 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 110 kcal
Instructions
- 1
Heat mustard oil in a pan. Add the crushed garlic and stir until fragrant.
- 2
Add the pumpkin cubes. Stir well to coat them in the oil and garlic.
- 3
Pour in water and add the slit green chilli.
- 4
Cover the pan and simmer for 15–18 minutes until the pumpkin is soft.
- 5
Mash the pumpkin lightly with the back of a spoon to leave it chunky.
- 6
Stir in the crushed perilla seeds.
- 7
Season with salt and simmer for a final 2 minutes.
- 8
Serve warm alongside rice and a meat or fermented side dish.
Chef's tips
Choose a firm, ripe pumpkin for the best texture. Overripe pumpkin can turn watery.
Ingredient substitutions
- pumpkin → squash
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Adding too much water, which makes the dish runny rather than lightly mashed.
Serving suggestions
Cooked Naga Style Roasted Pumpkin with Perilla?
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