Day 108 - Calabash pumpkin stew
The classic 'kootu' from the Southern most tip of India can literally be created out of almost any vegetable, Yes, I mean it, from Asparagus to Zucchini. There is something so universally delicious about the three ingredient spice paste that adds a wonderful nutty flavor even as it allows the individual flavors & texture of the produce it show cases.
2 cups diced pumpkin,
1 pinch turmeric powder
Salt to taste
1/2 cup shredded coconut
1-2 tablespoons cumin
1-2 arbol chiles
For the tempering:
2 tablespoons sesame or coconut oil
1 teaspoon black mustard seeds
1 sprig curry leaves, torn
chopped cilantro for garnish (optional)
Add the water and the turmeric to the pumpkin and simmer in a saucepan until the pumpkin gets cooked.
In the meantime, blend the coconut, cumin and the arbol chile to a smooth paste using as little water as needed. Add the paste along with the salt. Simmer until the coconut mixture loses its raw aroma
Heat the oil in a small skillet, and add the mustard seeds, once they sputter , add the torn curry leaves. Stir in the tempering, garnish with the cilantro and serve hot with rice or roti.