2 cups of pumpkin/squash, diced 1/2 tsp garam masala powder 1/4 tsp asafoetida (hing) 2-3 fresh green chillies, splitted 2 tbsp fresh coriander/cilantro leaves, chopped NOTE: Try your best to get optional ingredients for this recipe. WHAT TO DO BEFORE THE CLASS BEGINS 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. 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 2 tbsp ghee/butter/cooking oil 2 tbsp fresh coriander leaves (cilantro), finely chopped 2 tbsp water, if required WHAT TO DO BEFORE THE CLASS BEGINS 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. 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
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