This is a winter pumpkin dish my grandmother used to make. It was one of my favorites. She used to use a small deep orange pumpkin, I am using a Japanese pumpkin, called Kabocha squash, because that is what I have on hand. I also like Kabocha because it has a creamy, sweet flavor.
- 1 medium Kabocha squash
- 3 Tbsp of ghee ( if you want to keep it vegan use grape seed oil instead)
- salt and pepper to taste
Starting at the 6 O’ Clock position, and then going counter clockwise the spices are as follows:
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp red chili flakes
- 1/2 tsp cumin seeds
- 20 pods of green cardamom
- 1/2 tsp cayenne powder
- 1/2 tsp of cinnamon powder
- Chop the Kobocha into large pieces. Keep the skin on if the squash you are using has an edible skin. There are lots of nutrients and fiber in the skin.
- Using a spice grinder, grind the 20 cardamom pods into a fine powder. The cardamom powder is shown in the small bowl on the lower right.
- Toast the cumin seeds. Let them cool to room temp. and grind into a fine powder. The toasted cumin powder is shown in the small bowl on the lower left.
- Coat a large stainless steel skillet with grape seed oil or ghee. Place on medium heat and get the oil hot.
- Add fennel seeds, mustard seeds, fenugreek seeds and red chili flakes. Toast until seeds are slightly brown and you can smell their fragrant aroma. Watch the seeds closely and stir frequently so the seeds don’t burn.
- As soon as the seeds are browned, add the Kabocha. Toss together and cook until the Kabocha is browned on the edges. This should take about 7 minutes.
- Once the Kabocha is browned add, the toasted cumin powder, cayenne powder and 1/2 of the cardamom powder. Reserve the other 1/2 of the cardamom powder for later in the recipe.
- Toss together and let the spices toast for about 2 minutes
- Add the cinnamon powder and the remaining cardamom powder
- Toss together and let cook for another 2 minutes.
- Add 1/2 cup water, salt and pepper to taste. Toss together. Cover with the lid. Turn the flame to low. Cook until squash is tender.
Traditionally, this dish is served with plain home made yogurt, lentil soup and rotis. You can buy the yogurt or make your own using My Mom’s Yogurt recipe. The lentil soup is called dal, I posted my Autumn Dal (split mung beans with kale) last year.
Today I served it with spicy pan-fried Black Drum that my hubby brought home 2 days ago.
Here is a photo of his catch and how I prepared it.
The Black Drum is the large fish on the far right. The 4 little fish are trout. My hubby fileted the fish and I coated the filets with my Indian Spice Mix.
I then pan fried the filets and then de-glazed the pan with our local Texas, Messina Hof Gewurztraminer. I made a pan sauce by adding a pat of butter. Gewurztraminer pairs well with spicy Indian food.
RECIPE TIP: Use the wine you are going to drink to make the pan sauce. This way the dish will match your wine.
I am so lucky to have a hubby who catches fish for me. I rarely get a Black Drum catch, so I was so glad to have it.
Hope you like this recipe. Let me know what you think by leaving a comment.