by Manjit Handa, PhD
Ingredients:
- I lb pumpkin (the yellow flesh, usually available in Jamaican stores), peeled and cubed
- 1 tsp cumin seeds
- 1tsp coriander seeds
- 1tsp turmeric powder
- 1 small onion, diced
- ½ inch gingerroot, grated
- 1 tomato, diced
- 1tbsp whipping cream
- 2 tbsp olive oil
- Salt and Pepper to taste
Method:
In a skillet, heat the olive oil and add cumin and coriander seeds. Just when they begin to sputter, add onion and ginger. Keep stirring until the onion is golden brown. Then add turmeric and tomatoes. When the tomatoes are tender add pumpkin, cream, salt and pepper. Mix everything well on a high heat, then simmer and cover the skillet. After about ten minutes, take a look and stir once again; the pumpkin would have released a lot of water. Cover and continue cooking for another ten to fifteen minutes, until the pumpkin is completely mushy. Finally turn up the heat and dry out the excessive liquid. Transfer to the serving dish and garnish with any of your favorite fresh herb. This serves as a great side dish to rice, noodles or salad and can also be had with any of your favorite breads. Enjoy!
Dr. Manjit Handa teaches Creative Writing at McMaster University, Hamilton and likes to cook, paint and write.
