149) PUMPKIN UPKARI

PUMPKIN UPKARI

A KONKANI SIDE DISH

TO COOK IN MINUTES

Ingredients:

     1)    Ripe pumpkin – 500 gm.

     2)    Dry hot red chilies – 5 Nos.

     3)    Jaggery (unrefined cane sugar) – 100 gm.

     4)    Coconut oil or other cooking oil – 1 tablespoon

     5)    Mustard seeds – ½ teaspoon

     6)    Asafoetida powder – 2 pinches

     7)    Salt – ¾ teaspoon

To Cook:

          Take off a thin peel from the pumpkin. Remove the seeds. Chop the pumpkin to 15 mm. to 20 mm. thick pieces (the size may vary). Set a small pan on low heat. Put in the jaggery together with 50 mm. of water. Stir till the jaggery is melted. Switch off the heat. Sieve the melted jaggery and set aside. Break each of the dry chilies into 2 or 3 pieces.

          Set a thick wok on high heat. Pour in the oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, put in the chilies. Stir once and tip in the pumpkin pieces. Sprinkle the salt and turn down the heat. Stir and cover with a lid. Do not add any water. Stir occasionally. When the pumpkin is cooked (it will be soft and will cut through easily with the ladle), pour in the melted jaggery and turn up the heat.

          Stir gently taking care not to let the pumpkin pieces stick to the base. When the melted jaggery is nearly fully absorbed by the pumpkin, sprinkle the asafoetida powder. Stir and switch off the heat. Serve hot with rice or enjoy by itself.

Bon appétit!!!