Delhi style sweet and sour pumpkin / squash

New Year signals the end of the holiday season and the gluttony that goes with it.How would you like to get back to eating right and also most importantly to keep up with the New Year resolutions regarding food that we made?

Making light but tasty meals is not all that hard if we have the right recipe and ingredients on hand. While exercising keeps you healthy by keeping diseases at bay, keeping those unwanted pounds off requires eating healthy wholesome food and avoiding those sweets.

If you grow winter squash and have a cool place to keep them, they keep good for 3-4 months without problems. Remember the North Georgia Candy Roaster? I have a few more left. Did not want to make sambhar or a stir fry or the halwa even though it was extremely tasty.

This recipe for Delhi style sweet and sour pumpkin from Backyard Lemon Tree by way of Life Time of Cooking. An easy enough recipe and does not need too much baby sitting.

You can use butternut squash, orange pumpkin or any other orange colored squash for this recipe. The recipe called for cumin, kalonji and fennel seeds. I did not have kalonji or nigella seeds but had panch poran which besides the 3 called for spices also had fenugreek and yellow mustard seeds. Nigella seeds have this amazing smell which has to be the highlight.



Recipe in pictures,

Peel and cut the squash/pumpkin into cubes. Heat oil in a wide mouthed flat pan and when hot add the whole spices.
When the spices sizzle add the red chilies followed by the cubed squash.
Cover and cook the squash till it gets soft Add the turmeric, chili,lime or lemon juice and salt and mix it in and cook for a few more minutes.
Mash it a a little bit and turn off the heat.

Recipe Source:Delhi style sweet and sour pumpkin
Delhi sweet and sour pumpkin
Preparation Time:20 minutes
Cooking Time:30-40 minutes
Ingredients

1. 1 North Georgia Candy Roaster, skin peeled and cubed (about 4 cups)
2. 1/2 tbsp panch poran (includes kalonji,cumin, fenugreek seeds, yellow mustard seeds and fennel seeds)
3. 4 red chilies split in half and seeds removed.
4. 1 sprig of curry leaves
5. 1 tsp chili powder
6. 2 tsp turmeric powder
7. 2 tsp lemon/lime juice or 2 tsp amchur powder
8. 2 tsp palm sugar or jaggery
9. 2 tsp of oil
10. salt to taste

Method

1. Heat oil in a wide mouthed heavy bottomed pan or a kadai and add the panch poran and let it come to a sizzle.
2. Add in the red chilies followed by the curry leaves.
3. Add in the cubed squash/pumpkin and let it saute for couple of minutes.
4. Add about 1/4 cup of water, cover and cook for about 20-25 minutes till the squash is soft.
5. Add the turmeric, chili and lemon juice and salt and mix it in. Cook for another 5 minutes or so and turn off the heat.

Serve as a side with rice or it goes well with chapathi or roti.

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