This is a modified version of a much loved pumpkin dish from my state of Goa as well as other regions along the west coast of India or the Konkan coast. To add a bit of umami people often drop a handful of dried shrimp because thanks to 500 years of Portuguese colonization we are obsessed with fish and seafood. But I have left it pure which is how I like it. —helga55
1) small Kabocha Pumpkin 2) Onions 3) Unsweetened and shredded coconut 4) Cilantro 5) Whole red chilli of any kind of medium heat
Unsweetened and shredded coconut
Whole red chilli of any kind of medium heat
Spice Mix: Star of Anise, whole peppercorns, cumin seeds, medium sized cinammon sticks, cloves, Mace (optional)
Star of Anise
medium cinammon stick
In This Recipe
Roast all the spices in the spice mixture in a hot pan. This has to be done quickly so as not to burn the spices. Once you get the aroma of spices remove them and crush them with a mortar and pestle or with a small spice grinder. Grind Coarse.
Steam the Kabocha pumpkin in a steamer until it is just soft enough for you to slice it but still firm. It should not be mushy. Cut it into two and scoop out the seeds. With a sharp knife, remove the skin as it tends to be bitter. Cut the Kabocha pumpkin into about 1 inch cubes. Dice the onions into small pieces. Heat a pan with oil and saute the onions until soft. Add the spice mixture and mix well, then add the shredded coconut, keep mixing and cook on medium heat making sure not to burn the spices.Add the red chill and the kabocha pumpkin pieces. mix really well so the spices get incorporated into the pumpkin. Cook for about 10 more minutes and check if the pumpkin is cooked but again not mushy. When done cut the cilantro leaves into small pieces and mix into the pumpkin. Serve with pita, wrap or any other other bread that you fancy. Also goes well with dal and rice.