I know many of you are more than likely looking at the picture and are muttering, what the heck is that ! But, honestly please trust me on this one, as this is probably one of the nicest recipes, I have ever made ( Scouts AND Brownies Honour !!!!)
Asda are selling pumpkins for 50p and this is a bargain price for such a versatile piece of goodness ! Pumpkins are a great source of dietary fibre and vitamin E, but honestly this recipe would be a hard one to get the kids to try, so good luck if you succeed. I would only serve this hot as I am not a fan of spicy cold food, but this would be an ideal winter dish, served with a nice Paneer curry or something equally warming.
You will need…..
1 Medium sized pumpkin
1 diced onion
2 finely diced chilies
5 curry leaves
Good handful of coriander
1 tsp Mustard seeds
1 cup of broken Cashews
1 tsp ginger paste
1 tsp Turmeric powder
1 tsp salt
Oil for frying
Turn the oven onto a medium heat and let it warm up. Cut the head off the pumpkin and cut it in half. Remove the seeds and slimy centre and discard. Dice up the remaining pumpkin then place on a roasting tin, put this into the oven for around 15 minutes, until it the pumpkin is soft and a little charred. Remove from the oven and let it cool completely.
In a large pan, heat up around 3 tbsp of oil and add the mustard seeds. When they start to crackle, add the curry leaves and cashews, fry for around a minute. Add the onions and cook until they are soft and clear and then add the Chilies and ginger. The curry leaves and ginger will smell fantastic, after around 30 seconds add the turmeric and salt. Mix well and put to the side.
Remove the pumpkin from the skin and add the flesh to the spice mixture, stir this well and refry until it is nice and hot.
Add the chopped coriander and serve.
This is an ideal dish made a day or two before you plan to serve, as the flavours will intensify and be even more delicious.
If you not too keen on the Pumpkin, try this potato version.