My recent holiday to India has sure made me lazy. I was spoilt by my family and got away without doing any chores. Its been weeks and am still reminiscing about the wonderful time I had.
But its time we got back to business. With my little girl starting to walk, she is busy exploring the world…the kitchen cabinet and drawers being her favourite!! And the little boy starting kindergarten, they do keep me on my toes and our meals are getting simpler. Elaborate cooking is limited to weekends and special occasions.
This stir fry or sabzi is easy but full of flavour. The pepper and nigella seeds especially render a very unique flavour. Ive used butternut squash here. But any variety of pumpkin should work.
Delhi style Pumpkin stir fryAdapted from Madhur Jaffrey's World Vegetarian
Yeild - 3-4 servings
Things you need -
1 small butternut squash, peeled, deseeded and cubed
1 tsp whole pepper corns
1 tsp nigella seeds(kalonji)
1 tbsp oil
1-2 dried red chilli(or use a tsp of paprika powder)
1 tsp cumin seeds
half tsp fenugreek seeds
half tsp fennel seeds, optional
salt, as per taste
1-2 tsp sugar
1 tsp amchoor powder(dried mango powder) or juice of half a lemon
How its done -
1. Heat oil is a non stick pan on medium-high heat.
2. Put the cumin seeds, nigella seeds, fennel seeds, fenugreek, peppercorns and red chillies. Stir for a few seconds and add the pumpkin. Stir for a minute.
3. Reduce the heat to low and cook covered for about 20-30 minutes stirring frequently until the pumpkin is tender.
4. Add salt, sugar, amchoor powder and stir gently.
5. Sever hot with flatbread or as a side dish to any rice.