Pumpkin fritters - fret not, they are tawa fried!

Pumpkin is one vegetable which always confuses me with the question of where to use it. In my homeland, we generally use it in Dalma(a very healthy preparation of veggies boiled along with daal). But then the sweetness of pumpkin is something I cannot get along with and so for me the Dalma is made sans pumpkin. Though these days I cannot fret - L liberally uses carrots in dalma instead, says A needs them for overall growth and development.

Yesterday when I got a piece of pumpkin back home, my only thought was to prepare it the tawa fry way. We do that often as they go well with rice and dal. More importantly, I like tawa fry! Here is my recipe for a quick tawa fry that suits most veggies. I used pumpkin and potatoes today, but I generally do this with aubergines, pointed gourd and ridge gourd as well.

Ingredients:
250 gms pumpkin(or potatoes/aubergines/ridge gourd/pointed gourds)
Salt to taste
1 tsp ginger-garlic paste
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp cinnamon powder
Chilly powder to taste
11/2 tbsp cornflour
oil

Method:
Cut the pumpkin into 1/4" thick rectangles/squares. The other vegetables can be cut into circles. Mix all the ingredients listed above with water, just enough to make a slightly watery dip.The masala will coat the veggie in patches and not completely. Heat oil on a tawa just enough to coat it and place the veggies dipped in the mix when the tawa is hot. Cook on high flame for about a minute on each side to get a sear on them, then reduce the heat to low and cook until the veggies are done. Do not cover the tawa as it would make the veggies soggy.

Since the mix is slightly watery, the veggies have patches of crispness instead of being fried like a pakoda. Serve hot either with rice and dal or use as a filling in a roll or sandwich between 2 slices of bread(the potato slices taste good in this combination).