Serves 2
1kg Pumpkin - JAP - the green one
Mustard seeds - 1/3 teaspoon
Cumin seeds - 1/3 teaspoon
Chilli powder - 1 teaspoon (for spicy otherwise half)
Turmeric powder - 1/3 teaspoon
Coriander powder - 2 teaspoons
Oil - 4 tablespoons
Coriander leaves for garnishing
cut the pumpkin. the size of the dices in the image will make the end product mushy (which i like). NO NEED to skin the pumpkin :) if you want the pieces to be separate at the end - cut bigger pieces.
Heat oil in a saucepan and when hot add mustard seeds and after 2-3 seconds cumin seends and after 3-4 seconds the diced pumpkin. toss so that they mix nicely. cover lid, turn heat down to 3 o'clock and cook for 20 minutes, tossing one or two times in between.
mix the chilli, turmeric and coriander powder in a cup with water so that it dissolves and becomes a liquidy paste. turn the heat high and add this paste, stir till they mix decently and turn the heat down again to 3 o'clock. Cook for another 5 minutes and done! garnish with coriander leaves and serve with bread/naan/ chapaati/ pooris (but not rice :D)
I can't believe it's so simple - definitely looking forward to trying it next week (just cooked the khichdi today ;). I hope you forget our phone calls more often ;)
ReplyDeleteMate, this recipe goes really well with eggplant and potatoes in it. Just add to the pumpin. Yummm!
ReplyDeleteoh yummmmmmmmmmmmmm! that's exactly what I'll turn this ol' squash into. Thanks for the recipe, G! I've even got all the spices at hand..imagine that. Will let you know how it turns out..cheers, J
ReplyDelete