Freitag, 4. November 2011

seasoned pumpkin mash

Yesterday, we had quite a feast. We had some milk that was about to go bad, so I had made some paneer (bring milk to a boil, add lemon juice or vinegar to curdle, take off heat, strain through a cheese cloth, wash with fresh water, press wrapped in the cheese cloth under a weight such as a pot filled with water) the night before. I used that in a curry which we had with rice and this really amazing mash - it was Halloween so we have pumpkin to use up:

500g pumpkin, diced and roasted or boiled, then mashed
2 tbsp oil
1 hot green chilli, minced
generous tsp fennel seeds, crushed
half tsp cardamom seeds, crushed
salt to taste
3 tbsp brown sugar or jaggery
juice of half a lemon
desiccated coconut for garnish

Heat the oil, briefly fry chilli and crushed seeds. Add the pumpkin, salt and sweetener. Stir to heat and thicken. Stir in lemon juice and garnish.

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