Savoury Pumpkin Main Course
The sour taste of tamarind and the sweetness of the pumpkin really go well together, and the aromatic spices meld the flavours together beautifully. This is my aunt’s recipe.
Ingredients
3 cups raw pumpkin (peeled, deseeded and chopped) 1 tbsp oil ½ tsp carom (ajwain) seeds (or caraway) ½ tsp cumin seeds 1 tsp whole dried red chillis (or crushed) 6-12 curry leaves (one sprig) Salt to taste ½ cup tamarind juice |
Method
Fry the spices for a couple of minutes, then add the pumpkin and fry for another minute. Add the tamarind juice and cook on a low heat until the pumpkin is soft and melting (about 20-30 minutes). Stir frequently to avoid sticking to the bottom of the pan. Mash it roughly with the cooking spoon or utensil and turn off the heat. Serve with chapatis for a delicious, light meal. |
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