Pickled Squash with Turmeric & Dried Mango Powder

by Maunika Gowardhan, featured in Thali: A Joyful Celebration of Indian Home Cooking

Published by Hardie Grant

Introduction

Achari means ‘pickling’. Cooking vegetables in pickling spices is a classic method within the northwest of India. In this recipe, the pumpkin or squash is stir-fried with whole spices, turmeric and dried mango powder, which adds the required sour flavour without any moisture.

As featured in

Thali: A Joyful Celebration of Indian Home Cooking

Image of Maunika Gowardhan's Pickled Squash — Photo by Sam A. Harris

Ingredients

Serves: 4

Metric Cups

1 teaspoon black mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon fennel seeds
4 tablespoons vegetable oil
pinch of asafoetida
5 cm ginger root (finely chopped)
750 grams squash or pumpkin (peeled, seeded and cut into bite-sized pieces)
1 teaspoon Kashmiri chilli powder (or mild chilli powder)
½ teaspoon ground turmeric
salt (to taste)
1 tablespoon jaggery (or dark soft brown sugar)
2 teaspoons dried mango powder

1 teaspoon black mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon fennel seeds
4 tablespoons vegetable oil
pinch of asafoetida
2 inches ginger root (finely chopped)
1 pound 10 ounces squash or pumpkin (peeled, seeded and cut into bite-sized pieces)
1 teaspoon Kashmiri chilli powder (or mild chilli powder)
½ teaspoon ground turmeric
salt (to taste)
1 tablespoon jaggery (or dark soft brown sugar)
2 teaspoons dried mango powder

Method

Pickled Squash with Turmeric & Dried Mango Powder is a guest recipe by Maunika Gowardhan so we are not able to answer questions regarding this recipe

Put the mustard, fenugreek and fennel seeds in a pestle and mortar and crush to a coarse mix, then set aside.
Heat the oil in a large frying pan (skillet) or kadhai over a medium heat. Add the asafoetida and the crushed spices and fry for a few seconds, then add the ginger and fry for 1 minute. Add the squash, chilli and ground turmeric, stir well and fry for 5 minutes. Add 3 tablespoons of water, season to taste and lower the heat.
Cover and continue to cook for 20 minutes, or until the squash is cooked, stirring halfway through.
Crumble over the jaggery or sugar and the dried mango powder. Stir well and continue cooking for a few more minutes.
Serve warm with chapattis or naan.

Put the mustard, fenugreek and fennel seeds in a pestle and mortar and crush to a coarse mix, then set aside.
Heat the oil in a large frying pan (skillet) or kadhai over a medium heat. Add the asafoetida and the crushed spices and fry for a few seconds, then add the ginger and fry for 1 minute. Add the squash, chilli and ground turmeric, stir well and fry for 5 minutes. Add 3 tablespoons of water, season to taste and lower the heat.
Cover and continue to cook for 20 minutes, or until the squash is cooked, stirring halfway through.
Crumble over the jaggery or sugar and the dried mango powder. Stir well and continue cooking for a few more minutes.
Serve warm with chapattis or naan.