Savoury Pumpkin Bhaaji

As much as I'm obsessed with the sugary & baked pumpkin goods, this time I'm going to show you one of my favorite savoury pumpkin recipes. It's a quick, vegan-friendly, and most important, very scrumptious dish to prepare when you got fresh pumpkins on hand (the last thing to worry about during halloween month🎃)

You can use it as a sandwich spread, taco filling, nachos topping, have it as a side dish, with rice or flat breads...there is no one way to eat this yummy goodness.

The non-skippables :

• ½ kg fresh pumpkin (peeled and diced into medium sized cubes)
• 1 or 2 green chillies (chopped)
• 1 small onion (chopped)
• 1 tablespoon grated coconut
• ½ tsp cumin seeds
• 1 tablespoon chopped cilantro
• 1 tsp salt
• 3 tablespoon Cooking oil
• ¼ cup water

The Can-be-skipped-but-why-would-I:

• ½ tsp turmeric powder
• ¼ tsp mustard seeds
• a pinch of asafetida

• Heat cooking oil in a wok and add in the asafetida, cumin & mustard seeds. As the seeds start dancing in oil, throw in the chillies. Just kidding, put them in kindly or their seeds might pop back at ya like karma.. won't be a pretty sight, trust me.

• Next go the onions. Sautée until they're soft & translucent. Mix in the turmeric powder, pumpkin and salt...give it a quick stir.

• Now we cook this until the pumpkin is soft. First, cover the wok with a steel plate and pour water over it.

• Keep like this on low flame for around 15 minutes or until the water over the plate evaporates.