A Glut of Pumpkins

jap pumpkin:

Ekendra from the Hare Krishna Farm ‘New Govardhana’ rang me this morning to ask if I had any good recipes for pumpkin. Apparently they just had a bumper yield of the delicious ‘Jap’ variety – tens of tonnes in fact.

By the way, ‘Jap’ is short for Japanese pumpkin or kabocha, as it is known in Japan. There are many different varieties, such as Kent. It’s one of my favourites. The green/grey skin is mottled yellow and brown and is easily cut. A nutty-flavoured pumpkin, it has yellowish/orange flesh that is soft and drier than most.

Anyway, here’s the recipe I suggested:

gujarati pumpkin:

Succulent Gujarati Pumpkin

This dish proves just how delicious pumpkin can be if teamed up with the correct flavour partners. Succulent Gujarati Pumpkin is excellent served with hot chapatis. Makes enough for 6 persons.

2 tablespoons oil or ghee
1 teaspoon fenugreek seeds
teaspoon yellow asafetida powder
1 kg pumpkin, cut 1.75cm cubes
1 cup water
1 teaspoons salt
teaspoon turmeric
teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoons jaggery or brown sugar
1 tablespoon lemon juice
handful fresh coriander leaves, chopped

Heat a wok or deep saute pan over moderate heat. Add the oil or ghee, and when slightly hot, add the fenugreek seeds. Fry them until they turn one or two shades darker. Be careful not to darken them too much, or they will turn bitter.

Add the yellow asafetida powder, saute momentarily, splash in a little water to cool the pan, then add the pumpkin, water, salt, turmeric, chili, and coriander powder.

Stir, then cover, raise the heat, bring the mixture to the boil, then reduce to a simmer and cook for about 15 or 20 minutes, or until the pumpkin is tender, preferably with a little liquid left in the pan.

Add the sweetener and lemon juice, fold through, then remove the pan from the heat, sprinkle with fresh coriander leaves and serve hot.
Posted by Kurma on 10/3/08; 4:00:11 PM

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