Recipe courtesy Gaurav Anand, chef/owner of Awadh, New York City
The warm spices in this surprising (and surprisingly simple) southern Indian vegan dish blend beautifully with the pumpkin’s deep flavor.
Published: January 21, 2016
Ingredients
Directions
*Ingredients my be found at Indian stores and specialty spice shops
Heat the oil in a large heavy-bottomed pan set over medium-high heat. Add the fenugreek seeds, mustard seeds curry leaves and chilies. When they begin to sputter and pop, add the sliced ginger and sauté until light brown. Add the pumpkin, salt, turmeric and deggi mirch (or substitutes) and reduce heat to low. Cook covered, stirring occasionally, for about 12–15 minutes, until the pumpkin is tender and cooked thoroughly. Add the mango powder (or lemon juice) and sugar and mix until absorbed by the pumpkin. Serve the pumpkin garnished with the cilantro. Serves 4.
Pair It
“The Dowsett Family Celilo Vineyard Columbia Gorge Gewürztraminer is consistently one of the best in the country, if not in the world,” says Sean Sullivan, contributing editor for Wine Enthusiast. “It’s vibrantly aromatic and richly fruit-filled, with notes of lychee, rose petal and spice, a perfect compliment to draw out this dish’s ginger, pumpkin and spice flavors.”
