Kaddu Subzi

(Cumin and fennel-spiced pumpkin or butternut squash)

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

A splash of autumnal color for your table. Find the herbs and spices in our bulk department.



Heat the oil in a pan. Add mustard, cumin, fennel and fenugreek seeds. When the mustard seeds splutter, add the ginger. Sauté for 1 minute. Add the chopped squash/pumpkin and turmeric. Sauté for 4 to 5 minutes. Add salt, cayenne, coriander and water. Cook covered on medium heat for 10 minutes. Add tamarind paste and sugar. Mix well and cook for 5 to 7 more minutes.

Recipe by Archana Verma, PCC Cooks instructor

Source: Sound Consumer, October 2010

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More about: pumpkin, spices, winter squash


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