As the season changes to Fall here in New York, there are all kinds of fabulous pumpkins and squashes available.
This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is part of our Pahari food.
I love the pungent, spicy flavors that go together to make this delicious dish.
8 cups chopped pumpkin/ squash
2 tablespoons mustard oil
1 tablespoon panch phorun ( combination of 5 whole spices – available at any Indian store)
Pinch of asofetida (hing)
2 bay leaves
2-3 whole chili
1 teaspoon turmeric (haldi)
1 teaspoon coriander powder (dhaniya)
1 teaspoon amchur (dry mango powder)
1 cup chopped cilantro
30 grams black mustard seeds (rai)
3 tablespoons water
- Heat mustard oil.
- Add the panch phorun and asofetida.
- Add 2-3 whole chili and fry.
- Add the chopped pumpkin and mix well.
- Cook for about 15 minutes until the pumpkin is soft.
- Add turmeric and salt to taste.
- Cook for a few minutes and then add the dry mango powder.
- Mash the pumpkin and take off the heat.
- Let the pumpkin dish cool.
- Add the ground mustard mixture and mix well.
- Serve warmed.