Pumpkin Popeye’d
Shayanika recommends this recipe as it is, “inspired by the Assamese way of cooking, the goal of which is to retain as much original flavour of the base ingredients, here is a simple recipe for lunch that can be paired with steamed rice.”
Ingredients for 2 servings
200 gms pumpkin, diced
2 tbsp mustard oil
1 tsp garam masala
3/4th of a teaspoon ginger paste
12-13 fresh curry leaves
1-2 fresh green chillis
Juice of one small lemon
Ahandful of spinach leaves cut in strips (bonus if you can get your hands on baby spinach)
1 tsp black mustard seed and fenugreek seeds (if you happen to have a paanchporan mix at home, a teaspoon of that works too)
1 medium-sized red onion, sliced
2 medium-sized tomatoes, par-boiled and skinned
200 ml coconut milk or regular milk
Salt as per taste
Preparation
In a pot add the 2 tbsps mustard oil and wait for it to lightly smoke.
Add the black mustard seeds and fenugreek seeds with curry leaves and sliced green chilies.
After 2 minutes add the onions and fry till soft.
Next, go the diced pumpkin, followed by the mushed tomatoes.
Once the pumpkin starts looking soft, add your coconut milk.
Let it simmer and cook for 15-20 mins.
Add turmeric, garam masala, salt, and the ginger paste.
If the pumpkin is not soft and shiny by this point, add some water and stew.
Add the spinach and lemon juice.
Cook till leaves are wilted, take off the stove and finish with some fresh coriander.
Find your favourite show on Netflix to give you company, and dig in.