This recipe is from Himachal Pradesh, in the Northern India. Its a family favorite and is a great accompaniment to any meal. Traditionally it is served with fresh steamed rice but I have always marvelled at its versatility. I have used this recipe as a dip with Pita chips or even smeared over a piece of toast. Truly delish!!
Ingredients
Yellow pumpkin - 2 cups (peeled and diced)
Plain yogurt - 1cup
Oil - 2tbsp
Mustard powder - 1tsp
Turmeric powder - 1tsp
coriander powder - 1tsp
cumin powder -1tsp
Green chili - 1tsp (chopped finely, optional)
Cilantro - 2 tbsp (chopped finely, to garnish)
Salt to taste
Method:
Heat the oil in a pan, add the turmeric, coriander and cumin powder (keep the flame low at this stage as it is easy to burn the spices). To this add the diced pumpkin and salt. Mix well, cover and cook on a gentle flame until the pumpkin is soft and mushy. Switch off the flame and let the pumpkin rest for at least 30 minutes at this stage. Once cool, add whisked yogurt to the pumpkin along with chopped green chilies and the mustard powder. Mix well and garnish with the chopped cilantro. Serve at room temperature or cold.
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