Monday, October 31, 2011


A bunch of pumpkin or other winter squash
Kari leaves
Dried hot peppers
Fenugreek seeds
Coriander (it's cooling, it balances the hot spices)
Ghee or oil

1. Heat ghee/oil. Add kari leaves, hot peppers, and ginger.
2. Add fenugreek, asafoetida, coriander, and turmeric (after the ginger, otherwise it'll burn quickly).
3. Add pumpkin chunks, cover and roast dry for a while.
4. Add salt and cook more. (salt draws out the water, so after you add salt, it'll begin steaming, not roasting.)
5. Add some other stuff that I missed when she was giving instructions.

Source: Mandakini at the Santosh Puri Ashram, Haridwar, India

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