This tangy and spicy recipe of pumpkin is unbelievable as most of the people who tried it could not recognize it as a pumpkin dish. It is now a favourite dish of my daughter and her friends. It goes well as spreads on all types of breads and as an accompaniment with Indian rotis/chapatis, puris or paranthas.
| Serves | 4 Persons | |
| Preparation Time | 5-7 minutes | |
| Cooking Time | 15 minutes |
- 2 cups of cubed yellow pumpkin/kaddu
- 2 tbsp of olive oil
- ¼ tsp cumin seeds/zeera
- ¼ tsp fennel seeds/saunf
- ¼ tsp fenugreek seeds/methi dana
- ¼ tsp mustard seeds/rai
- ¼ tsp Nigella seeds/kalongi
- Pinch of asafetida/hing
- ½ tsp turmeric powder/haldi
- 1 tsp coriander powder/dhaniya
- ¼ tsp of red chilli powder/mirch
- 1tsp dry mango powder/amchur/kokam powder
- ¼ tsp sugar
- ¼ garam masala powder
- Green coriander for garnishing
- Cut the pumpkin in squared cubes or long pieces.
- Heat olive oil in a flat nonstick pan. For tempering add fennel seeds, nigella seeds, cumin seeds, mustard seeds, fenugreek seeds and asafetida. When the mustard seeds starts crackling add turmeric powder, coriander powder. Keep the burner on medium.
- Immediately add pumpkin cubes, salt and stir them well.
- Cover the lid and make the flame low.
- After every 3 min. stir the pumpkin till it is soft.
- Mash the pumpkin with a masher or a spatula.
- Add garam masala, sugar, dry mango powder. Keep the pan open. Stir it until it has a thick and shiny consistency.
- Garnish it with coriander leaves.
- Keep stirring it on medium flame for another 5 min. in order to use it for a week or 10 days if refrigerated.
- In order to eat this pumpkin recipe as pumpkin bhaji (dry vegetable) with roti or puri, use less spices and do not mash it.
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