Sweet and Sour Pumpkin – Potato – Grape Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pumpkin (s) (e.. Mini Jack), edible with the skin
- 6 small potatoes (triplets)
- 1 tablespoon onion (s), dried or
- 1 small onion (s)
- 1 tablespoon oil (e.g. safflower oil)
- 0.5 ½ chilli pepper (s), red
- 20 grapes, seedless, red or green
- 1 teaspoon mustard seeds
- salt and pepper
- 2 tablespoon sugar
- 200 ml water
- 2 tablespoon apple cider vinegar
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, potatoes, chilli, and grapes. Halve the grapes. Cut the potatoes into small pieces (1 x 1 cm). Clean the pumpkin (possibly scrape out and peel the seeds, depending on the type of pumpkin) and cut the meat into small pieces (1 x 1 cm). Core the chilli and cut into strips. If necessary, clean the onion and cut into fine cubes.
- Now put all the ingredients except the water in a large saucepan or pan. Mix well and fry over high heat for about 5 minutes. Don`t forget to stir in between.
- Now the water is added, the lid is put on and the potatoes and pumpkin are cooked soft for about 20 minutes over a low heat. Don`t forget to stir in between. Then remove the lid and let the excess liquid boil off and season to taste.
- The recipe is intended for 2 people (+ fried egg + salad) or for 1 person as a main meal.
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