Indian spiced radishes and pumpkin

Serves: 4

Preparation time: 5 minutes
Cooking time: 20 minutes

indian spiced radishes and pumpkinIngredients:

800g pumpkin or squash, cut into small chunks
3 tbsp nut oil
½ tsp dried chilli flakes
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
2 curry leaves
1 garlic clove, minced or finely grated
1 onion, finely diced
20 radishes, sliced into thick rounds
2 tomatoes, chopped

Method:

Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.

In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.

Add the onions and sauté for a minute then add the radishes and finally the pumpkin.

Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.

Stir through the chopped tomatoes and serve with chapattis.

Tips:

Also great served with Dahl

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