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silky pumpkin in yoghurt

silky pumpkin in yoghurt Categories: Indian|Vegetarian
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Source: India's Vegetarian Cooking by Monisha Bharadwaj

bhoplyache bharit I love this dish for the sweet and silky feel that the pumpkin takes on when added to the yoghurt. Choose a very bright orange pumpkin for good flavour. Peel as thinly as possible, and take care to get rid of the seeds and membranes. I chop the chilli very finely or even bash it in a mortar as I think that there are few things worse than biting into a piece of chilli unintentionally! Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes
    300g  red pumpkin, peeled and diced
    4 tablespoons  natural yoghurt
    Few  coriander leaves, chopped
    1  fresh green chilli, minced
    3/4 teaspoon  sugar
    2 teaspoons  sunflower oil
    1 teaspoon  black mustard seeds
    1/2 teaspoon  asafoetida

1 Put the pumpkin with enough hot water to cover it in a saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes until soft. Drain and mash the pumpkin with a fork. (You can use the cooking liquid in a lentil dish or even for boiling rice.

2 Add the yoghurt, coriander leaves, chilli, salt and sugar to the pumpkin.

3 Heat the oil in a small pan and add the mustard seeds. As they start popping, add the asafoetida. Pour this tempering over the pumpkin at once. Serve cool.

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