A Rajasthani stir fry to serve warm with chapattis or naan, or as part of a thali. The recipe is from Maunika Gowardhan’s book ” Thali”.
Ingredients
- 1 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp fennel seeds
- 4 tbsps vegetable oil
- a pinch asafoetida
- 5 cm ginger root peeled and finely chopped
- 750 g squash or pumpkin peeled, seeded and cut into bite sized pieces
- 1 tsp kashmiri chilli powder or mild chilli powder
- 1/2 tsp ground turmeric
- salt to taste
- 1 tbsp jaggery or dark soft brown sugar
- 2 tsp dried mango powder
Servings:
Instructions
- Put the mustard, fenugreek and fennel seeds in a pestle and mortar. Crush to a coarse mix then set aside.
- Heat the oil in a large frying pan or kadhai over a medium heat. Add the asafoetida and the crushed spices and fry for a few seconds, then add the ginger and fry for a minute.
- Add the squash, chilli and ground turmeric, stir well and fry for 5 minutes. Add 3 tbsps water, season to taste and lower the heat.
- Cover and continue to cook for 20 minutes, or until the squash is cooked, stirring halfway through. Crumble over the jaggery and the dried mango powder. Stir well and continue cooking for a few more minutes.
- Serve warm with chapattis or naan.
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