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silky pumpkin in yoghurt
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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 |
| Salt | |
| 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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