Pumpkin Bharta
Ingredients
4 cups chopped red pumpkin
2 tbsp oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp nigella seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
1/2 cup chopped onions
1/2 tsp turmeric powder
2 tsp chilli powder
2 tsp dried mango powder
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
Heat the oil in a pressure cooker and add the cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.When the seeds crackle, add the onions and sauté till they turn translucent.
Add the pumpkin, asafoetida, turmeric powder, chilli powder and salt with ½ cup of water and pressure cook for 2 to 3 whistles so that the pumpkin becomes mushy.
Add the amchur and salt and mix well. Simmer till the oil separates from the pumpkin.
Serve hot, garnished with the coriander.
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White Pumpkin Kootu
Ingredients
White pumpkin - 2 cups chopped
Toovar Dal - 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
For masala
Coconut scraped1/2 cup
Cumin seeds 1 tablespoon
Green chillies 4
Black peppercorns 1 teaspoon
Rice 1 1/2 teaspoons
For tempering
Mustard seeds 1 teaspoon
Whole dry red chillies 2
urad dal) 1 teaspoon
Curry leaves 10-12
Asafoetida 1/4 teaspoon
Method
Cut the pumpkins after peeling into small cubes. Grind the masala ingredients to a smooth paste.
Cook the pumpkin in a pressure cooker with 2 cups water, salt and turmeric powder along with the Toovar Dal.
When done, add the masala and simmer till it thickens. Stir frequently. Heat oil and temper with the above ingredients.
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