Lightly spiced pumpkin.
Kadhu
Pumpkin
Rating: easy
Preparation time: 20 or 30 minutes, tops
Ingredients:
1 tbl. oil
small sweet pumpkin or acorn squash
pinch of asafetida,
1/2 tea. fenugreek seeds,
1/2 tea. red pepper,
1/2 tea. turmeric
salt to taste,
1 to 1 1/2 tea. sugar
Procedure:
You can do it the hard way and peel the raw pumpkin ... or you can embrace the microwave and pre-cook the pumpkin in the zapper. Split the pumpkin (or put it in whole and watch it explode), place face down in a bowl with a little bit of water. Set the microwave to "veg.-hard" if you have an automatic setting. Figure out how long it takes by yourself, otherwise. Let cool. Now you should be able to peel the pumpkin easily. Chop it up into cubes.
In a large frying pan, heat up the oil and throw in the spices. (except for the sugar) As soon as the fenugreek seeds start jumping around in the pan, throw in the pumpkin and cook on low heat until its quite soft. Don't over stir, as this dish should be kind of lumpy. When soft, add the sugar. That's it. You're done.Serve as a side dish in American or Indian food. Great just by itself with chappatis.
