Monisha Bharadwaj reflects on an evolving Indian cuisine that is truer
to today’s needs — less time in the making and more in its
enjoyment!
Monisha Bharadwaj has worked as a food consultant in
England and India. She has also won the ‘Gastronomische Akademie
Deutschelands’.
Panch Phodoner
Kaddu
(Pumpkin with five spices)
Serves: Four
Time required: 25 minutes
600 g red
pumpkin, cubed with the skin
2 tbsp mustard oil
½ tsp cummin
seeds
½ tsp fennel seeds
½ tsp fenugreek (methi) seeds
½ tsp black mustard seeds
½ tsp black onion
seeds
salt to taste
1 tsp sugar
HEAT the oil in a large frying
pan and add the cummin, fennel, fenugreek, black mustard and black onion seeds.
As the seeds pop and darken, add the pumpkin, salt and sugar. Stir and cook on
high heat until the pumpkin softens. Serve hot. You could chop some red chilli
over the pumpkin if you want it spicy.
Femina Archives
2006
