It's Pumpkin Picking Time!!

Pumpkins, Pumpkins, everywhere!

It's that time of the season again. What's your favorite variety? I never knew there were so many varieties of pumpkins until I went to farmers' markets and picking myself. Curiosity got the best of me and I decided to do a little digging to learn more about this "fruit". Did you know that it was a fruit? Each variety has unique attributes in color, texture, taste and usage (such as baking, cooking, decorating). Here's some interesting nutritional facts:

- High in fiber
- Low in calories, cholesterol, and Saturated fat
- A good source of:
            - Vitamin A
            - Vitamin E
            - Thiamin
            - Niacin
            - Vitamin B6
            - Folate
            - Iron
            - Magnesium
            - Potassium
            - Phosphorus and more
- Even the seeds are high in protein, iron, & B vitamins.  

Now that we know a bit more about their nutritional value, it's time to get cooking. But which type of pumpkin is good for baking and/or cooking? New England Sugar or Baby Pam Sugar Pies are good for baking because they tend to have a sweeter flavor. For Indian cooking, we prefer West Indian Pumpkin also known as Calabaza Squash. It's great for curries and spicy soups. Check out our recipes below:

Seasoned Pumpkin & Butternut Squash Curry

Chunky Pumpkin Sambhar





  

Chunky Pumpkin Sambhar

Sambhar is a type of vegetable stew or soup that has its roots from South India. Every South Indian state has its own variation. 

Warm Pumpkin Goodness!

Our version of sambhar hails from Andhra Pradesh (my home state) . Now the base of soups or stews starts off with the broth or stock, and then you combine it with meat, legumes or vegetables.  The broth in Sambhar is usually made with tamarind and/or pigeon peas and cooked with vegetables. The type of vegetables range from carrots, pearl onions, eggplant, tomato, sweet potato and/or okra with a blend of various spices (Sambhar powder can be found at most Indian stores).

We love cooking with seasonal produce whenever we have the chance. On our recent trips to the lcoal market, we bought pumpkin.

Here are some great ways to enjoy this chunky dish: In a bowl with pieces of toasted bread; mixed with hot rice and a touch of ghee or clarified butter; or dip your favorite dosa or idlis. This dish is an explosion of sour, spicy, and sweet flavors. 

Let's begin making this dish, shall we? 

Ingredients:
- 1½ lbs of Pumpkin (Spanish or Calabaza)
- Tamarind (measure size of a lemon)
- 2 tbsp of Brown sugar/Jaggery
- ½ tsp of Turmeric powder
- ½ to 1 tsp of Chili powder (or as desired)
- ½ tsp of Fenugreek powder (optional)
- 1½ tbsp of Besan (if not available, use rice flour or cornstarch)

Brown sugar is not shown above

For the seasoning*:
- 1 tbsp of Vegetable oil
- 1 tsp of Whole Cumin seeds
- 1 tsp of Mustard seeds
- ¼ tsp of Hing/Asafoetida
- 5 or 6 Curry Leaves


Procedure: 
1) Pick a pumpkin with orange skin and make sure the skin is not woody. Remove the seeds and cut the pumpkin into 2" squares. (Hint: Peel the skin if it seems thick and woody)

2) Soak the tamarind in 1 cup of warm water for at least 15-20 min and later squeeze the juice out using at least 1 liter of water. Transfer the juice into a soup pot or large saucepan and add the pumpkin pieces, chili powder, turmeric, brown sugar, fenugreek powder and salt.

Cook on low to medium heat until the pumpkin is soft. (Hint: Knife should pierce the pieces easily)

3) When the pumpkin is cooked and liquid is boiling, mix the besan/flour in ½ cup of water and add to the broth stirring continuously. Cook for 2 to 3 minutes until the broth thickens and remove from heat and keep aside.

4) Prepare the seasoning (listed above) for soup in hot oil.

QUICK TIPS
- Pigeon peas are added to the preparation of the broth to thicken and reduce the sourness of the dish. Besan/flour and pumpkin help in thickening the dish and reduce the sourness taste.
- Check out Cooking 101 for tips on preparing the seasoning or click here to watch the video.
- Sambhar Powder can be substituted for the following ingredients: Hing, Fenugreek powder, and Chili powder.

Did you know: How closely related sambhar and gumbo really are? 1) They both fall within the same category of soups and stews, 2) have a strongly flavored stock, 3) combined with lots of vegetables to create this thick dish, and finally 4) are traditionally served over rice. 

Seasoned Pumpkin and Butternut Squash Curry

What a nice spread of gourds we have here!

Can you name them all? There are pumpkins, butternut squash, acorn squash, sweet dumpling squash and lots of other ornamental gourds. We were passing by this farmer's market and decided to pick up a few to make our fall dishes. 

We love cooking with these sweet and savory gourds because when they are cooked, they retain their beautiful color and flavor. Our two favorite dishes are Seasoned Pumpkin and Butternut Squash Curry and Chunky Pumpkin Sambhar.  

Seasoned Pumpkin and Butternut Squash Curry

This curry is popular both in North and South India and most people eat it with hot rice or roti (also known as chappati). This dish can also be served as the vegetable side dish with your meal. It is enough for 4-6 servings. 

Ingredients:

- 1 lbs of Spanish Pumpkin (Calabaza) 
- ½ lb of Butternut Squash
- 1 cup Frozen Carrots & Peas (optional)
- 3 Green chilies, chopped finely
- 1" piece of Ginger, chopped finely
- 1 tbsp of Cumin/Coriander powder (use ½ tbsp curry powder as an alternate)
- ½ tbsp Brown sugar/Jaggery
- 2 tbsp Grated coconut (dry)
- 1 tsp each of Mustard & Cumin seeds
- ½ tsp of Turmeric powder
- ¼ cup of Fresh Coriander/Cilantro leaves, chopped
- 1½ tbsp Vegetable oil

Procedure:
1) If the pumpkin and butternut squash are thick and woody, remove the seeds and peel the skin. Cut them into ½ inch pieces. 
2) Heat oil in a pan and add cumin and mustard seeds. When they start to splatter, add cumin/coriander powder, chilies, ginger and turmeric. Stir and then add pumpkin and butternut squash pieces, salt, and brown sugar. Mix well and cook the pumpkin with closed lid for 8-10 minutes or until it is cooked and firm. 

3) Stir the vegetable mixture in between, allowing the condensed water from the lid to fall into the curry for moisture. 
4) When it is done, add carrots & peas and coconut powder and cook under closed lid for 2-3 minutes. Once that is done, garnish it with chopped coriander. 


***Quick Tips: 
- Spanish Pumpkin is also known as Calabaza or West Indian Pumpkin. It is available in most grocery and ethnic stores. 
- The measurements of butternut squash and pumpkin can be adjusted as per availability.