KRI December 2018 Recipe of the Month
Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa
Pumpkin Bharta – Pumpkin Stew with Ginger and Tamarind
Yield: 6 servings
- 2½ pounds pumpkin or kabocha squash
- 3 tablespoons oil or ghee
- 2 onions, chopped
- 2–3 tablespoons finely chopped fresh ginger
- ½ teaspoon turmeric
- ½ teaspoon black mustard seeds
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 small serrano chiles, chopped finely
- 2 teaspoons tamarind concentrate
- ½ teaspoon salt
- 1 tablespoon honey
- 1 cup water
- ¼ cup chopped cilantro
How to make:
- Cut squash in half. Scoop out strings and seeds and place the halves cut side down on an oiled baking sheet. Bake at 425° until quite soft.
- Scoop out all the soft pulp and set aside. Discard remaining pumpkin shell.
- Meanwhile, heat oil or ghee in a wok or sauté pan over medium-high heat and fry onions and ginger until browned (about 8 minutes).
- Add spices and green chiles and cook another 5–10 minutes, adding water as needed.
- Add cooked mashed pumpkin and reduce heat to medium.
- Add up to 1 cup of water for desired consistency.
- Add tamarind and honey and cook another 5–10 minutes.
- Use cilantro as garnish or mix into bharta and serve.
How To Sauté Without Oil
It’s easy to sauté without oil, and most recipes in this book that call for oil or ghee to sauté ingredients can be adapted by using water instead. As the water will evaporate while cooking, it must be replenished every few minutes. The cooking time will also be longer. I recommend using a well-seasoned iron skillet for its naturally nonstick surface.