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<RecipeList>
<Recipe recipeId="84886" locale="en">
<RecipeHeader>
<RecipeTitle>silky pumpkin in yoghurt</RecipeTitle>
<Category>Indian|Vegetarian</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>India&apos;s Vegetarian Cooking by Monisha Bharadwaj</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>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</IngredientText>
<Ingredient id="1142" quantity="300.0" unit="g" comment="red" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>300g</IngredientQuantity>
<IngredientItem>red pumpkin</IngredientItem>
<IngredientComment>peeled and diced</IngredientComment>
</Ingredient>
<Ingredient id="2201" quantity="4.0" unit="tbsp" comment="" defaultState="true" weightGram="15.312501" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 tablespoons</IngredientQuantity>
<IngredientItem>natural yoghurt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="744" quantity="3.0" unit="leaves" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>Few</IngredientQuantity>
<IngredientItem>coriander leaves</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient id="2370" quantity="1.0" unit="" comment="" defaultState="true" weightGram="45.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>fresh green chilli</IngredientItem>
<IngredientComment>minced</IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="0.75" unit="tsp" comment="" defaultState="true" weightGram="4.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3/4 teaspoon</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 teaspoons</IngredientQuantity>
<IngredientItem>sunflower oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="735" quantity="1.0" unit="tsp" comment="black" defaultState="true" weightGram="2.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 teaspoon</IngredientQuantity>
<IngredientItem>black mustard seeds</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 teaspoon</IngredientQuantity>
<IngredientItem>asafoetida</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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.
</RecipeText>
</Recipe>
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