Pumpkin with Cumin and Mustard Seed
Flecked with red tomato, this is a remarkably delicious way of bringing out the delicate flavour of pumpkin or squash. Use whole mustard and cumin seeds, which give crunch as well as a subtly spicy flavour.
1 tbsp groundnut oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 finely chopped onion
1 finely chopped green chilli
few curry leaves (optional)
500 g (1 lb 2 oz) cubed squash or pumpkin
1 tomato, chopped
salt
1. Heat the groundnut oil in a heavy-based pan. Throw in the mustard seeds. When they begin to pop, add the cumin seeds, onion, chilli and curry leaves. Put a lid on.
2. After two minutes add the squash (or pumpkin) and stir for a minute.
3. Add the chopped tomato and salt and cover again. Cook for five minutes, then check to see if the squash is soft enough to eat.
4. Cook a little longer if necessary, but don't let the squash get mushy. Eat with chapatis or rice and other curries.
