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
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Ingredients
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4 cups
diced cheese or calabaza pumpkin
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1 cup
onions, thinly sliced
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1 cup
crushed or diced tomatoes
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1-2
serrano chillies diced
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1 tablespoon
minced ginger root
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3 tablespoons
oil
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1 tablespoon
cumin
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1/4 teaspoon
turmeric
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1/2 teaspoon
paprika or Kashmiri chili powder (the non heat variety)
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1 pinch
Asafetida
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2 tablespoons
blend of coriander and cumin powder
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Salt to taste
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slices of lime
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cilantro for garnish
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water as needed
Directions
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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
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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.
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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.
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Transfer to a serving dish and garnish with cilantro. Serve warm with roti , naan or poories. add lime juice as per personal taste.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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