Halloween pumpkin with an Indian touch
Radhika
September 29, 2021
medium
No Reviews
Ingredients
Adjust Servings
| 3tbsp mustard oil | |
| 3 bay leaves 2-3 bay leaves | |
| 3cloves 2-3 cloves | |
| 3 green cardamom 2-3 green cardamom | |
| 1 small piece cinnamon stick | |
| 3 dry red chillies 2-3 dry red chillies | |
| 500grams pumpkin, peeled and cut in large chunks | |
| 1can tinned black chickpeas | |
| 1tbsp ginger, grated | |
| 11/2 tsp turmeric powder | |
| 11/2 tsp cumin powder | |
| 1tsp coriander powder | |
| Salt to taste | |
| Grated dessivated coconut garnish (optional) |
Tempering (optional)
| 1tbsp ghee | |
| 1tsp gram masala |
Directions
1.
Heat the mustard oil until hot. Add the red chillies and all the aromatic spices.
Mark as complete
2.
Now add the chopped pumpkins and chickpeas. Cook for 3-4 minutes on high flame.
Mark as complete
3.
Add the fresh ginger. Mix well.
Mark as complete
4.
Add the powdered spices and salt. Mix well, cover, and cook on low heat for 10 minutes or until pumpkin is cooked. It should be cooked al dente – still be firm when bitten.
Mark as complete
5.
Tempering (optional)
Mark as complete
6.
Heat the ghee in a small pan until hot, add the garam masala. Pour the mixture on the pumpkin
Mark as complete
Leave a Reply