Pumpkin/Squash‌ ‌Curry‌ ‌& Jeera Rice

Serve two people

TSP-Teaspoon

TBSP-Tablespoon

1cup-250ml

NOTE: Try your best to get optional ingredients for this recipe.

1. Blanch the pumpkin/squash (boiling pumpkin/squash for 3-4 mins on medium heat with a pinch of salt), drain it and set it aside.

2. Keep all other ingredients ready as per above list

1 x deep frying pan with a lid

1 x stirring spoon

1 x potato masher

1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep

2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)

3. Asafoetida: it is also known as Hing. It can be bought in any Indian grocery store. Don’t worry if asafoetida is not available

4. Green chilli: index finger size with seeds or without seeds (adjust the spice as required)

5. Cayenne pepper powder: I recommend using less cayenne pepper if you prefer a mild flavour and there are a lot of other seasonings in this recipe

6. Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander/cilantro leaves and more leaves can be used for garnishing

Serve two people

TSP-Teaspoon

TBSP-Tablespoon

1cup-250ml

1. Boil 3/4 cup of raw long grain rice in 3 cups of water with 1/2 tsp of salt, strain the rice when it's cooked through and set it aside

2. Keep all the other ingredients ready as per the above list

1 x deep frying pan

1 x stirring spoon

1. Cooking pot: a deep frying pan/wok. It should be minimum of 2 inches deep

2. Cooking oil: any one of below oil can be used for this recipe (coconut, peanut, sunflower, canola, vegetable)

3. Ghee/butter is recommended, if available

4. Basmati Rice is recommended

5. Spices: ground spices can be used instead of seeds