1 - This was pretty tasty. No fanfare, but good fare... I may have burned the spices, and I also toasted and ground the fenugreek seeds (which is not indicated in the original recipe). Next time, I'll follow my instincts on how to treat the spices. In fact, I'll change the recipe right now to reflect it.
2 - Ben cut the pumpkin into smaller pieces. It was still good and more to his preference, but I will say it starts to turn to mush more easily. I avoided burning the spices this time with the changes I made, but I'm not sure it's better. It was still very good though. I'd say we're in the testing zone since I don't really have any changes to recommend.
500g pumpkin peeled and chopped into cubes,
1 tbsp vegetable oil,
½ tsp fenugreek seeds, toasted in a dry pan and ground to powder
1 tsp cumin seeds,
1 tsp chilli powder,
1 tsp turmeric,
1 tsp coriander seeds, crushed
1 green chilli, chopped
1 tsp salt
1 tsp sugar
1/4 tsp chilli flakes
Water
2 Tbsps lemon juice
Handful of fresh coriander
- Heat oil on a gentle heat and fry the cumin, fenugreek powder, chilli powder, turmeric and coriander and fry until fragrant.
- Stir in the pumpkin, salt, sugar and chilli flakes. (Why sugar? Tamarind doesn't grow here and it would be great in this recipe. Sugar and lemon juice (added later) are a suitable substitute for my climate). Once the pan gets hot again after these additions, add 1/4 cup of water, and keep more on hand to add later.
- Cover and cook for 20 minutes until soft, stirring occasionally. Add more water, a few Tbsps. at a time, if the pan looks like it's getting too dry.
- Conversely, if there is a lot of moisture in the dish, increase the heat and stir until the consistency is thick and lovely.
- Remove from the heat and add the lemon juice. Stir to help it absorb.
- Garnish with a handful of coriander.
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