Or Butternut Squash Bharit to be precise. That is what is easily available here and that is what I used to make this classic Pumpkin side, which was almost like the real thing.
I have come across a lot of people who call this by different names, all valid, I should add - Salad, Koshimbir or Bharit. This is my favourite way of having pumpkin. Use the flesh for this Bharit and make chutney out of the peel on the lines of this one.
I cant really think of anything else to say today, so here simply is the recipe.
- 1 cup Pumpkin/Butternut Squash cubes
- 1/4 cup Curd
- 1 tblsp Ghee (Clarified Butter) or Oil
- 1 tsp Cumin seeds
- A pinch of Asafoetida
- 1/4 tsp Turmeric Powder
- 6-8 curry leaves
- 1 Green Chilli, finely chopped
Boil the pumpkin cubes until soft and set aside to cool.
Once cool enough to handle, mash them coarsely with the back of a fork.
Add the salt and curd and mix well. Adjust the quantity of curd as per your preference.
To prepare the tempering, heat the oil/ghee and once hot add the cumin seeds. As they begin to sizzle add the Asafoetida, turmeric powder and curry leaves.
Add the green chilli, give it a stir, switch off the flame and add the tempering to the above prepared Bharit and mix well.
Serve as a side with Chapati/Roti.
Note: Using Ghee for the tempering gives it a very special & unique taste.
This is an interesting recipe.... yogurt and pumpkin sounds good together!!ReplyDelete
Pumpkin's my fav....dis recipe sounds delicious...will try it for sure!!ReplyDelete
HI htere, lovely pumpkin recipe. great combo with the yoghurt....ReplyDelete
Sounds delightful, loved the idea of using butternut squash and yogurt together!ReplyDelete
Ramya Yes and they taste great together too!ReplyDelete
Jayu: Thanks, do let me know whenever you try.
Usha: Thanks, do try this out.