Indian Braised Pumpkin - Gujarati Style

A community recipe by Meshkapesh

Not tested or verified by Nigella.com

Introduction

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 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 chile
1 teaspoon brown sugar
1 teaspoon turmeric
1 handful cilantro (torn/chopped)
9 fluid ounces 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 chile, fenugreek seeds and allow to cook for 15-20 seconds to release their flavours.

Tip in the rest of the ingredients.

Finish off with freshly torn coriander leaves Serve with roti or naan as a side to a meat curry. Lush :)