This is a typical dish from Gujarat and is a staple food for farmers in that region. There are many types of pumpkin, but the ones available in the Indian grocery stores are called “Iauki” or “doodhi.”
- 1 lbs pumpkin or winter squash
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- pinch of asafoetida
- 1 tsp sugar
- 1 onion, sliced
- 2 ½ c dried chickpeas, soaked overnight and drained
- 3 tbsp canned chopped tomatoes with juice
- 1 tbsp red chile paste
- 2 tsp fresh grated ginger
- 2 garlic cloves mashed
- ¼ tsp ground turmeric
- salt to taste
- chopped fresh cilantro, to garnish
Peel the pumpkin or squash and cut into 2-inch cubes. Coat the cubes olive oil and sprinkle with salt. Roast the squash in an oven at 400º for 30 minutes, or until the edges start to turn brown.
Heat the oil in a large heavy-bottomed pan and add the mustard seeds. When they start to “pop,” add the asafoetida, sugar, and onion and cook until the onion browns slightly. Add the chickpeas and tomatoes, cover, and cook for about 10 minutes.
Add the chili paste, garlic, ginger, ground turmeric, squash, and 2/3 cup water, cover and cook for 5 to 7 minutes longer.
Serve hot with rice or bread.