Kadu ki subzi

October 4, 2016

Author Notes: There exists to this day a landmark eatery in Mumbai, Located near CST (previously known as Victoria Terminus or VT - the rail terminus for local and long distance trains), Pancham Puriwala is an u assuming storefron and the most vivid memories that I carry from a looong time ago is this HUGE cauldron liek wok that was always bubbling with Oil (It may have been ghee, not sure), and there was always a sea of puries (deep fried flatbread) being prepared. The meal those days was simple, Puri and two vegetables , one was a potato dish and the other was this absolutely magical tasting pumpkin stew. It was a simple uncomplicated dish, diced pumpkin, cooked with onions and tomatoes, flavored with hing (asafetida) with a generous sprinkle of powdered cumin and coriander .
Times have changed, The shop has been modernized , rechristened as 'Punchams', and the menu expanded but I believe the originals are still in demand.
Panfusine

Serves: 5-6

Ingredients

  • 4 cups diced cheese or calabaza pumpkin
  • 1 cup onions, thinly sliced
  • 1 cup crushed or diced tomatoes
  • 1-2 serrano chillies diced
  • 1 tablespoon minced ginger root
  • 3 tablespoons oil
  • 1 tablespoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika or Kashmiri chili powder (the non heat variety)
  • 1 pinch Asafetida
  • 2 tablespoons blend of coriander and cumin powder
  • Salt to taste
  • slices of lime
  • cilantro for garnish
  • water as needed
In This Recipe

Directions

  1. in a coffee grinder combine 2 tablespoons of coriander seeds and 1 tablespoon of cumin, crush to a powder and use 2 tablespoons for spicing
  2. Heat oil in a pan and add the cumin when it gets to smoking. when the cumin 'splits' add the diced serrano & ginger and give it a stir. Add the onions and fry until the onions turn translucent.
  3. Add the tomatoes along with the asafetida , paprika and turmeric and tip in the diced pumpkin, salt. add water, bring to a boil and then lower the heat. Cover and cook until the pumpkins are cooked to a 'fork tender' consistency. add the cumin coriander spice blend and allow to simmer for another 10 minutes till the flavors combine. Taste and adjust for salt.
  4. Transfer to a serving dish and garnish with cilantro. Serve warm with roti , naan or poories. add lime juice as per personal taste.

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