cook - eat BY O U R R ES I D E NT FO O D I E K ATIE FR ASER
Dudhi Bharta . Oil (olive preferably) as required . 1 medium pumpkin/several munchkin . . . . . . . . . .
Smashing Pumpkins Pumpkins are packed with antioxidants, vitamins, calcium and healthy heart nutrients. They can lower blood pressure, improve your vision and even help you get a better night’s sleep. Waste not your pumpkin patch haul, and enjoy the goodness. This Dudhi Bharta (Squash Mash) is a great pumpkin recipe to add to your repertoire this winter. Roasting the flesh of the pumpkin brings out the sweet, nutty flavours that marry so well with Indian spices. Omit or adjust the chilli content to suit those with a less spicy palate.
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THE LIST FROME
Recipe with Het
pumpkin/1 butternut squash 1 large onion, finely chopped 2 large tomatoes 15g garlic, minced 15g ginger, minced 1-2 chilli, finely sliced 1 tbsp cumin seeds 1/2 tbsp ground turmeric 1 tbsp garam masala Salt to taste Coriander leaves
Peel and roughly chop the pumpkin/ squash and roast in oil until soft, caramelly and mashable. Sauté cumin seeds in oil until they crackle. Add minced garlic and ginger paste and chillies, and sauté slowly for another 4 minutes, being careful not to burn. Add onion and more oil if needed, and fry until they are soft and starting to brown. Add tomatoes and continue to cook until they break down into a sauce. Add your turmeric and garam masala, stir well, then mash your sweet, roasted pumpkin into your spiced mixture. Cook through over a low heat, mashing all the ingredients together until it’s as smooth as it will go. Serve with rice and raita as a main, or part of an Indian ‘mezze’ plate.
Katie runs hēt – a Frome-based takeaway serving up tasty food with heat. Follow on Instagram @het_frome or email hetfrome@gmail.com to order.
