SPICY PUMPKIN PURéE

Spicy Pumpkin Purée image

Number Of Ingredients 13

3 tablespoons vegetable oil
1/2 teaspoon fennel seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1/4 teaspoon kalonji seeds
1 medium red onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, thinly sliced
1 1/2 pounds pumpkins, (or any orange or yellow winter squash), peeled and cut into 1/2-inch pieces
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/4 cup water, or more as needed
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and add the fennel, fenugreek, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, 5 to 6 minutes.2. Stir in the ginger and green chili peppers, then add the pumpkin. Cook, stirring, 5 to 7 minutes. Mix in the coriander, turmeric, and salt, then add the water. Cover the pan and cook, over high heat about 2 minutes, then over low heat until the pumpkin is very soft, about 20 minutes. With a ladle, stir vigorously to mash the softened pumpkin. Transfer to a serving dish, garnish with chopped cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves