Here's a hot, spicy pumpkin dish for vegans and vegetarians, great served with chapatis, Lebanese bead or rice. You'll find the spices available at Indian grocery stores.
For non-vegetarians, it's a good accompaniment to tandoori lamb or chicken.
Scrape the seeds from the chillies if you don't like too much heat and use fewer chilli flakes.
- Prep Time : 15-20 minutes
- Cook Time : 20 minutes
- Yield : 6
- vegetable oil (such as safflower, rice bran or sunflower) - 2 1/2 tablespoons
- yellow mustard seeds - 1 teaspoon
- fenugreek seeds - 1/2 teaspoon
- asafoetida - 1/4 teaspoon
- medium green chillies - 2 -3, finely chopped
- garlic - 2 cloves, finely chopped
- ground turmeric - 1 teaspoon
- pumpkin (Orange Glow or Queensland Blue) - 1Kg, peeled and cut into small chunks
- salt - a pinch
- sugar - 1 teaspoon
- chilli flakes - 1 teaspoon
- amchur (dried mango powder0 - 1/2 teaspoon
- fresh coriander leaves
Heat a medium large frying pan or wok. Add the oil and when hot, add the mustard and fenugreek seeds and the asafoetida. Turn down heat as soon as the mustard seeds start popping. Add the garlic and green chillies. Stir-fry 1 -2 minutes. Add ground turmeric, pumpkin and salt. Cover with a lid and cook over medium-low heat until pumpkin is soft, 15 - 20 minutes, stirring occasionally.
Add sugar, chilli flakes and amchur. Stir to combine, being careful not to break up the pumpkin pieces and cook a few more minutes.
Remove from heat, pile onto a serving platter and garnish with fresh coriander leaves. Serve warm.