The yellow pumpkin is used in home kitchens in traditional Indian cuisine during festivals. My mom cooked it either with pigeon peas or split mung beans. I remember her telling me that the yellow pumpkin had a cooling effect on the body by reducing ‘pitta dosha’.
The pumpkin is a good source of A and B vitamins, phosphorus, potassium and many other minerals. Research also suggests that phytochemicals found in pumpkins may have anti-diabetic affects.
This summer, several pumpkin plants started to grow from seeds I had disposed in our compost pit. We harvested our first pumpkins in July, earlier than normal but they were delicious anyway. There are about 8-10 pumpkins in our garden now, slowly turning golden yellow — they will be ready to be harvested within the week!
Sweet And Sour Pumpkin Sauce
Ingredients
- 2 cups pumpkin, cubed
- 1 cup water
- 1 teaspoon olive oil
- 2 tablespoons brown sugar
- 1 - 3 springs cilantro, chopped
- 2 teaspoons tamarind paste
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon mustard seeds
Cooking Directions
- Cook pumpkin until it's well done. Puree and set aside.
- Heat oil in a pan and add mustard seeds. After they pop, add pumpkin puree along with the rest of the ingredients (except cilantro) and cook for 5 minutes.
- Vary the quantity of sugar to taste. Lemon juice or vinegar can substitute for tamarind. Add more water during the final cooking if you prefer a thinner consistency.
