Preparation Time: 40 minutes
Serves 4
Ingredients
- ¼ cup oil
- ½ tsp hing
- 1 tbsp ginger, finely chopped
- 1 tsp cardamom seeds
- 1 kg pumpkin cut in cubes
- 1 tsp salt
- 1 tsp black pepper, ground
- ½ cup parsley
Method
- Heat the oil in a large pot
- When hot, but not smoking, add hing and fry momentarily
- Add ginger and cardamom seeds and cook for 2-3 minutes on low heat
- Add pumpkin and stir well to coat pieces with oil
- Add enough water to just cover the pumpkin, then add the salt and pepper
- Bring to boil, reduce to simmer and cook until the pumpkin is very soft
- Remove from heat and mash to a smooth consistency, adding warm water (or milk, coconut milk or cream) if necessary
- Serve hot, swirling a spoonful of sour cream or yogurt (optional) through each serve and sprinkle parsley over the top.
