This quick and easy autumnal recipe is perfect for keeping vata in check during this time of year when this dosha is more likely to become imbalanced with the cold windy weather. The delicate mix of cardamom, fennel and lime juice complements the pumpkin’s sweetness nicely. By adding coconut and walnuts to the mix you end up with an unexpectedly crunchy texture as well as extra protein. The optional chili warms the dish up, perfect on a chilly autumn evening.
455 g freshly baked or steamed butternut squash, peeled and seeds removed
4 tablespoons unsalted butter
2 teaspoon crushed fennel seeds
½ teaspoon crushed cardamom seeds
1-2 teaspoons seeded and chopped hot green chilies (optional)
2-3 tablespoons Jaggery or maple sugar
3 tablespoons cream (optional)
1 teaspoon salt
¼ cup shredded coconut and/or chopped toasted walnuts or hazelnuts
2 tablespoons lime juice
Place the pumpkin in a bowl and puree with a potato masher or in a food processor.
Heat 3 tablespoons of the butter in a 30 cm nonstick frying pan over moderate heat. When the butter is hot and frothing, add the fennel seeds, cardamom seeds and optional green chilies. Within seconds add the pumpkin puree, sweetener, cream, if desired, and salt. Stir frequently, until thickened for about 5 minutes.
Before serving, garnish with coconut and/or walnuts, the remaining butter and sprinkle with lime juice.
Original recipe by Chef Yamuna Devi
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