Kadhu ki sabzi

Ingredients

• 1 tsp nigella seeds
• 1 tsp cumin seeds
• 2-3 whole red chillies
• ½ tsp asafoetida powder
• 20g ginger, grated
• 500g pumpkin, peeled and diced into 3cm chunks
• 1 tsp salt
• 1 tsp brown sugar or jaggery
• ½ tsp turmeric
• 2 tsp ground coriander
• 1½ tsp mango powder

Method

Heat 2 tbsp rapeseed oil in a pan. Once hot, add the nigella seeds, cumin seeds, whole red chilies and asafoetida and cook over a medium heat for 30 seconds. Add the grated ginger and cook for 1 min more, then add the diced pumpkin. Stir well and cook for 4-5 mins.

Add the salt, sugar, turmeric, ground coriander and mango powder and combine it well. Pour in 100ml hot water, cover the pan and cook for 12-14 mins until the pumpkin is soft but not mushy. Leave to rest for 10-15 mins before eating, to help the flavours combine.

Image: Debby Lewis-Harrison