Serves: 4
Total Calories: 124
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, then add the cumin and fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and asafoetida and stir about 30 seconds.
2. Add the green chili peppers, pumpkin, turmeric, and salt, and cook, stirring, over medium-high heat until golden, 7 to 10 minutes. Add the water cover the pan, reduce the heat to low, and cook, stirring, until the pumpkin is very soft, about 20 minutes.
3. Remove the pan from the heat, mix in the sugar, pomegranate seeds, and mint, cover the pan, and set aside 30 to 40 minutes, allowing the flavors to permeate the pumpkin. Reheat and transfer to a serving dish, garnish with fresh mint leaves, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Haridwar Pumpkin Purée with Dried Pomegranate Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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