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Indian Braised Pumpkin - Gujarati Style

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A traditional Gujarati style dish. Gujarat is a vegetarian region in India. My father's side of the family comes from there.

A traditional Gujarati style dish. Gujarat is a vegetarian region in India. My father's side of the family comes from there.

Ingredients

Serves: 4 as a side

Metric Cups
  • 500 grams butternut squash (cut into rough cubes)
  • 2 tablespoons sunflower oil
  • 1 tablespoon fresh root ginger (minced)
  • 1 teaspoon fresh green chilli (crushed/minced)
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 1 teaspoon coriander seeds (coarsely ground)
  • 1 medium dried red chilli
  • 1 teaspoon brown sugar
  • 1 teaspoon turmeric
  • 1 handful fresh coriander (torn/chopped)
  • 250 millilitres water
  • 17⅔ ounces butternut squash (cut into rough cubes)
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh gingerroot (minced)
  • 1 teaspoon fresh green chile (crushed/minced)
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 1 teaspoon coriander seeds (coarsely ground)
  • 1 medium dried red chilli
  • 1 teaspoon brown sugar
  • 1 teaspoon turmeric
  • 1 handful cilantro (torn/chopped)
  • 9 fluid ounce water

Method

Indian Braised Pumpkin - Gujarati Style is a community recipe submitted by Meshkapesh and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil in medium sized saucepan, add dried red chilli, fenugreek seeds and allow to cook for 15-20 seconds to release their flavours.
  • Tip in the rest of the ingredients.
  • Add about ¼ cup water to the pot, give it a quick stir, clamp on a lid and allow to cook until tender on a gentle, low heat. If a little more water is needed, another ¼ cup. It must not catch on the bottom.
  • Finish off with freshly torn coriander leaves Serve with roti or naan as a side to a meat curry. Lush :)
  • Heat oil in medium sized saucepan, add dried red chilli, fenugreek seeds and allow to cook for 15-20 seconds to release their flavours.
  • Tip in the rest of the ingredients.
  • Add about ¼ cup water to the pot, give it a quick stir, clamp on a lid and allow to cook until tender on a gentle, low heat. If a little more water is needed, another ¼ cup. It must not catch on the bottom.
  • Finish off with freshly torn coriander leaves Serve with roti or naan as a side to a meat curry. Lush :)
  • Tell us what you think