 |
 |
PUMPKIN
SALAD
A cooked salad, to accompany
the recipes from the western part of India.
Pumpkin - 250 gms.
Mustard seeds - 1.5 gm.
Turmeric powder -1.25gm.
Asafoetida - 1.25gm.
Oil - 15 ml.
Yogurt - 150 gm.
Sugar - 6 gm.
Peanuts - 9 gm.
Salt to taste.
Heat oil in a pan, sauté mustard seeds till they pop. Add turmeric powder and asafetida, sauté and keep aside. Cook peeled and sliced pumpkin in boiling water till tender. Drain and allow to cool to room temperature. Mash; add oil, peanuts, yogurt, salt and sugar. Mix thoroughly and serve fresh.
Time taken -- 25 min.
Serves -- 4.
