Pumpkin cooked in the Delhi Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup canola oil1/2 tsp whole cumin seeds1/4 tsp fennel seeds1/8 tsp fenugreek seeds1/2 tsp whole black peppercorns2-3 whole dried chiles2 pounds winter squash (hubbard, butternut or pumpkin), peeled and cut into 1-1 1/2 inch cubes3/4 to 1 tsp salt2 tsp light brown sugar2 tsp fresh lemon juice
Put the oil in a large, wide, preferably nonstick pan and set over medium-high heat. When very hot, put in the cumin seeds. Ten seconds later, put in the fennel, fenugreek, peppercorns and red chiles. Stir once or twice quickly and put in the pumpkin or squash. Stir for a minute. Cover, turn the heat down to low, and cook 40-45 minutes, or until just tender, stirring now and then and replacing the cover each time. Uncover and add the salk, sugar and lemon juice. Stir gently, mashing the pumpkin lightly so that you retain some texture. Serve hot.
***Warn your guest to remove the whole chiles and peppercorns!
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANO32.
***Warn your guest to remove the whole chiles and peppercorns!
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANO32.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 394.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.2 g
- Protein: 1.3 g
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