Pumpkin cooked in the Delhi Style

More sharing options

Share on Twitter

5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Pumpkin cooked in the Delhi Style calories by ingredient

Introduction

I've made this with either Hubbard or Butternut squash. The Hubbard has a wonderful flavor, but the hard skin makes it very hard to work with. The Butternut squash is easier to work with, and also has a nice flavor. I've made this with either Hubbard or Butternut squash. The Hubbard has a wonderful flavor, but the hard skin makes it very hard to work with. The Butternut squash is easier to work with, and also has a nice flavor.

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 6

Ingredients

1/4 cup canola oil

1/2 tsp whole cumin seeds

1/4 tsp fennel seeds

1/8 tsp fenugreek seeds

1/2 tsp whole black peppercorns

2-3 whole dried chiles

2 pounds winter squash (hubbard, butternut or pumpkin), peeled and cut into 1-1 1/2 inch cubes

3/4 to 1 tsp salt

2 tsp light brown sugar

2 tsp fresh lemon juice

Directions

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.