“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” -George Eliot
As Autumn passes by, most people become pumpkin’d out. Pumpkin pies, pumpkin bread, pumpkin soup… the list goes on and on. One pumpkin dish that is a seasonal favorite of mine is my Mom’s Kadoo ki Saabzi | Spiced Pumpkin Curry.
When we were younger, my mom would make this dish during special occasions, and especially during Diwali. A few weeks ago Hubby Darling stopped by a local farmers market and picked up the cutest painted pumpkin for me which I used later to make this dish. Since he is not the biggest fan of this dish (pumpkin was the first vegetable he was forced to finish as a child :P), I usually half this recipe.
This slow cooked dish combines the sweet flavor of pumpkin with heat from fresh green chilies and tanginess from raw mango powder, which is then garnished with fresh tomatoes and cilantro. A wonderful blend of sweet and savory. This is a great side dish to any meal and would be a great way to showcase pumpkin in another way besides the usual pie or soup.
2 cups pumpkin (peeled and chopped into 1 inch cubes)
1/3 cup chopped tomato
1 1/2 teaspoon fresh crushed ginger
1 1/2 teaspoon salt
1 teaspoon cumin
3 chopped green chilies
1/2 teaspoon coriander powder
1/2 teaspoon fenugreek seeds
1/2 teaspoon of red chili powder
1 tablespoon vegetable oil
1 teaspoon cumin
1/8 teaspoon raw mango powder
5-6 curry leaves
pinch of asafoetida
Heat oil in wok or shallow pan on medium low heat. Once hot, add fenugreek seeds, cumin, asafoetida, curry leaves, green chilies, and ginger. As the cumin seeds begin to crackle add the pumpkin, coriander powder, red chili powder, and salt. Mix well, cover, and let cook on low heat. Cook pumpkin for 15-20 minutes, mixing periodically. Once the pumpkin is soft, add the chopped tomato and raw mango powder. Mix and let cook together for 10-15 minutes. Garnish with fresh cilantro.