Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The recipe is intended for 2 people (+ fried egg + salad) or for 1 person as a main meal.