Pumpkin is a sweet and sunny accompaniment to spicy curries. Cooked this way, it is also a breakfast stand-alone in sada roti or a vegetarian snack on crackers or rice.
Pumpkin, a large wedge, 2-3 lbs, peeled and cubed
Geera (cumin), one teaspoon whole seeds
Garlic, 2-3 cloves, crushed
Salt, sprinkling or to taste
Cooking oil, 2 tablespoons
Sugar, half or full teaspoon
Heat geera seeds in pot until they are fragrant and browning. Add oil and garlic. Add pumpkin and salt, stirring well. Reduce heat to medium-low and stir every few minutes. Allow the pumpkin to cook until it is "melting" or falling apart into a paste. Continue to cook at low heat to remove most of the water. Add sugar and stir well before removing from heat.
Pumpkin, a large wedge, 2-3 lbs, peeled and cubed
Geera (cumin), one teaspoon whole seeds
Garlic, 2-3 cloves, crushed
Salt, sprinkling or to taste
Cooking oil, 2 tablespoons
Sugar, half or full teaspoon
Heat geera seeds in pot until they are fragrant and browning. Add oil and garlic. Add pumpkin and salt, stirring well. Reduce heat to medium-low and stir every few minutes. Allow the pumpkin to cook until it is "melting" or falling apart into a paste. Continue to cook at low heat to remove most of the water. Add sugar and stir well before removing from heat.
This pumpkin dish is also great with pasta!!
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