This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is part of our Pahari food.
I love the pungent, spicy flavors that go together to make this delicious dish.
2 tablespoons mustard oil
1 tablespoon panch phorun ( combination of 5 whole spices – available at any Indian store)
Pinch of asofetida (hing)
2 bay leaves
2-3 whole chili
1 teaspoon turmeric (haldi)
1 teaspoon coriander powder (dhaniya)
1 teaspoon amchur (dry mango powder)
1 cup chopped cilantro
Grind together:
30 grams black mustard seeds (rai)
3 tablespoons water
Add the panch phorun and asofetida.
Add 2-3 whole chili and fry.
Add the chopped pumpkin and mix well.
Cook for about 15 minutes until the pumpkin is soft.
Add turmeric and salt to taste.
Cook for a few minutes and then add the dry mango powder.
Mash the pumpkin and take off the heat.
Let the pumpkin dish cool.
Add the ground mustard mixture and mix well.
Serve warmed.
I love the pungent, spicy flavors that go together to make this delicious dish.
Ingredients
8 cups chopped pumpkin/ squash2 tablespoons mustard oil
1 tablespoon panch phorun ( combination of 5 whole spices – available at any Indian store)
Pinch of asofetida (hing)
2 bay leaves
2-3 whole chili
1 teaspoon turmeric (haldi)
1 teaspoon coriander powder (dhaniya)
1 teaspoon amchur (dry mango powder)
1 cup chopped cilantro
Grind together:
30 grams black mustard seeds (rai)
3 tablespoons water
Method
Heat mustard oil.Add the panch phorun and asofetida.
Add 2-3 whole chili and fry.
Add the chopped pumpkin and mix well.
Cook for about 15 minutes until the pumpkin is soft.
Add turmeric and salt to taste.
Cook for a few minutes and then add the dry mango powder.
Mash the pumpkin and take off the heat.
Let the pumpkin dish cool.
Add the ground mustard mixture and mix well.
Serve warmed.
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