This Pumpkin Subzi is one of my favourite ways to prepare pumpkin. In fact it's the only way my husband likes to eat pumpkin, which is why I decided to share it with you all! I've tweaked my Mum's recipe with a technique for tempering spices and mustard seeds that I learned from my travels in Dubai.
Although not overly spicy, its packed with flavour and is the perfect vegetarian main or can be served as part of a shared Indian feast.
Preparation: Step 1 - Defrost in Microwave or fridge overnight Step 2 - Microwave until hot (approx - 3mins)
🥦 Vegan friendly 🌶 Mildly spicy 🥖 Best served with naan, roti or flat bread - get yours here
Ingredients: Mustard oil, whole dry red chillies, whole seeds of fennel, coriander and fenugreek, ginger & garlic paste, turmeric powder, chilli powder and salt to taste.
Hi I'm Anushree,
Food for me is synonymous with care, love and nourishment. Growing up in my home mum would tell us that always make enough food so that there is a little extra left. Cooking to me was always a creative outlet, a way to relax and especially because I love feeding people. It was something I did for fun. The content and satisfaction on a person's face after enjoying a meal is a priceless sight to behold!