The pumpkin doesn't receive the same kind of attention in India, as I have seen it get here in the states every fall. Growing up, this was my least favourite vegetable to eat, kind of like broccoli or brussel sprouts for children here. However, my mom has been great and finding ways to make her moody child enjoy vegetables, and this recipe always resulted in an empty plate.
This recipe is a rush to your senses since its salty, sour, sweet and spicy! I eat this often as a side of roti, rice and even on its own with yoghurt. Yum! The first bite is a shockwave to your tastebuds, unlike a lot of sweet pumpkin recipes found here in the states. I hope you enjoy this with your family this fall 😊😊
Ingredients:
- 2 cups pumkpin, peeled and chopped into small squares
- 2 tbsp olive oil
- 2 tbsp jaggery powder or sugar (brown sugar preffered)
- 1 tbsp chilli flakes
- 2 tbsp raw mango powder or juice of 1 lime
- salt
- tumeric ( optional but brings out a lovely tint in the pumpkin)
- coriander powder (optional but adds a nice bite)
- 1 tsp cumin seeds
- some water as needed
Recipe:
- In a flat pan add oil and heat on medium heat
- Add chopped pumpkin and all the spices except jaggery and mix well. If adding lime, wait and add it along with the jaggery
- Let pumpkin cook on medium heat for 7-10 mins with the lid on so it can absorb the spices and become soft
- When the pumpkin is fork tender, add jaggery or sugar and mix.
- The jaggery should begin to caramelize and become sticky. Stir and add a few tsp water
- Take off the flame when its sticky and pumkpin is coated in jaggery
- Serve as a side or eat with rice.