Spicy pumpkin

Spicy pumpkin

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

As young children, we took our regular holidays in Dehradun, in the Himalayan foothills, with my grandparents. As a special treat, my grandmother would send out for this pumpkin dish with freshly made Pooris. The sight of my grandparents’ cook, Moti Singh, cycling back with the goodies swinging in a bag from the handlebars would set all of us drooling, while he pretended to be affronted that we preferred the ‘bought stuff’ to his home-cooked delicacies. You can serve this dish as an accompaniment to meat or vegetable main courses, or by itself with pooris.

Ingredients

Quantity Ingredient
1 1/2 tablespoons vegetable or canola oil
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon black mustard seeds
1/4 teaspoon nigella
1 dried whole chilli
500g butternut pumpkin, peeled and diced
1 tablespoon Tamarind pulp
2 teaspoons sugar
1 teaspoon ground coriander
asafoetida powder
1 teaspoon chilli powder
1/2 - 1 teaspoon salt, or to taste

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the fennel seeds, fenugreek seeds, mustard seeds, nigella, dried red chilli and pumpkin and sauté, stirring continuously to coat the pumpkin with the spices, for about 1 minute.
  2. Stir in the tamarind pulp, sugar, coriander, asafoetida powder, chilli powder and salt with 250 ml water. Reduce the heat to low, cover and cook for about 30 minutes, or until the pumpkin is soft and starting to disintegrate. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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