Ingredients
Equipment
Method
Prep
- Rinse the pumpkin to remove dirt and grime then pat dry with a paper towel. Peel the skin with a vegetable peeler. Additionally, clean it by removing all the seeds and fibrous strings using a large metal spoon. Next chop it into 5 inch cubes.
Cook
- Select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in asafoetida, fenugreek seeds, whole dried red chili peppers, cumin seeds and fresh grated ginger. Let them sauté for about a minute, keep stirring.
- Then add is Kashmiri chili powder and ¼ cup water. Stir and let it sauté for 30 seconds.
- Next add in salt and ground turmeric. Stir well.
- Furthermore add in chopped pumpkin. Stir well and make sure the spices mix well with the pumpkin. Let the pumpkin sauté for a minute.
- Mix well. Further add in jaggery, tamarind paste and ½ cup water and mix well.
- Finally, close the lid and select manual/high pressure for 4 minutes. When cooking is complete, use quick pressure release to depressurize. Then, transfer the cooked dish in a serving bowl, garnish and serve over steamed rice.
Notes
If calabaza is unavailable, you can use acorn, or Hubbard squash.