Ingredients:
500g/1 lb 2 oz Sitaphal
75ml/1/3 cup Mustard Oil
4.5g/1 tsp Fenugreek Seeds
1.5g/1/4 Mustard seeds
4.5g/1 1/2 tsp Turmeric
150g/5 oz Yoghurt (whisk)
3g/1 tsp Yellow Chilli Powder
Salt
6g/2 tsp Amchoor
3g/1 tsp Cumin Powder
0.75g/ 1/2 tsp Garam Masala
Serves: 4
Preparation Time: 45 Minutes
Cooking Time: 30 minutes
Preparation:
THE MARROW: Peel sitaphal, wash and cut into dices. Blanch in salted boiling water until al dente.
Cooking:
Heat oil in a handi/pan, add fenugreek and mustard seeds, saute over medium heat until it begins to crackle, add turmeric and stir. Then stir-in yoghurt, add pumpkin, yellow chilies and salt, bhunno/stir-fry for 2 to 3 minutes, add water (approx. 480ml/2 cups), bring to a boil, add amchoor, stir, bring to a boil. Reduce to low heat, sprinkle cumin powder and garam masala, stir, cover and simmer for 15-20 minutes. Adjust the seasoning.
(The following Navratri special recipe has been shared by 'Made In Punjab' restaurant situated in Malad, Inorbit Mall)
