In India, there are these cute little pumpkins that make a perfect subji for one or two people. They are about 5" or 6" in diameter, and so tasty you'll want to use them in a variety of dishes. Here's an approximation of an experiment I did today. I didn't measure, so these measurements are my best guess. I will experiment again soon, so I can correct the measurements if they are slightly off. But go ahead and try it! My husband raved about it, so I hope it turns out good when you try it, too.
1 (5") pumpkin, peeled, de-seeded and cubed in 1" cubes
1 medium-large bell pepper (capsicum) cut in 1" cubes
20 curry leaves
1 t mustard seeds
3/4 t kolonji
1/2 t methi seeds
1 T ghee
1/3 c powdered coconut
1/2 t black pepper
1/4 t hing
1 t coriander powder
1/2 t turmeric
1 rounded t salt
1 t sugar
juice of 1 lemon
1/4 c yogurt
2 T unsalted butter
1/2 c chopped cilantro
Boil the pumpkin in a small pot with a lid, filling the pot with water half-way up the height of the pumpkin.
While boiling pumpkin, put ghee into a large pan. Slowly heat while adding mustard seeds. After mustard seeds start popping, add methi seeds and kolonji. Quickly add black pepper and hing, then curry leaves. Now add the bell pepper, coconut, coriander and turmeric, and cover. Flame should be medium-low. Open the lid often to stir until the bell pepper is charred in spots and starts to get a little softened.
Pumpkin should now test almost done with a knife. At this point, add the pumpkin and all of the water that's still left in the pumpkin pot to the bell pepper mixture. Stir in the salt, sugar, lemon juice, butter and yogurt. Cover and allow to simmer on low heat while you prepare the cilantro.
Uncover and occasionally check for doneness of pumpkin and bell pepper. When they are both soft and the juices have been cooked off a little so that the subji is loose but not too wet, turn off flame.
Garnish with half the cilantro, then fold that in. Garnish with remaining cilantro. Leave it on top for color.
Offer to Krishna with hot puris and plain rice. And Tulasi leaves, too, of course.
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| Pumpkin Subji |
1 medium-large bell pepper (capsicum) cut in 1" cubes
20 curry leaves
1 t mustard seeds
3/4 t kolonji
1/2 t methi seeds
1 T ghee
1/3 c powdered coconut
1/2 t black pepper
1/4 t hing
1 t coriander powder
1/2 t turmeric
1 rounded t salt
1 t sugar
juice of 1 lemon
1/4 c yogurt
2 T unsalted butter
1/2 c chopped cilantro
Boil the pumpkin in a small pot with a lid, filling the pot with water half-way up the height of the pumpkin.
While boiling pumpkin, put ghee into a large pan. Slowly heat while adding mustard seeds. After mustard seeds start popping, add methi seeds and kolonji. Quickly add black pepper and hing, then curry leaves. Now add the bell pepper, coconut, coriander and turmeric, and cover. Flame should be medium-low. Open the lid often to stir until the bell pepper is charred in spots and starts to get a little softened.
Pumpkin should now test almost done with a knife. At this point, add the pumpkin and all of the water that's still left in the pumpkin pot to the bell pepper mixture. Stir in the salt, sugar, lemon juice, butter and yogurt. Cover and allow to simmer on low heat while you prepare the cilantro.
Uncover and occasionally check for doneness of pumpkin and bell pepper. When they are both soft and the juices have been cooked off a little so that the subji is loose but not too wet, turn off flame.
Garnish with half the cilantro, then fold that in. Garnish with remaining cilantro. Leave it on top for color.
Offer to Krishna with hot puris and plain rice. And Tulasi leaves, too, of course.
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