Punjabi Style Stuffed Karela
Stuffed Bitter Gourd
The vibrant pumpkin is one of the worlds most beautiful of vegetable to cook with. It's seasonal appearance for me it signifies the start of cold winter nights and the start of cooking up thick warming soulful dishes.
Like most squashes it I think the pumpkin sits on the fence of sweet and savoury dishes and works amazingly well for both. From the thick luscious soups, fragrant curries to pumpkin pie or Indian halwa the pumpkin is a bit of an all rounder.
Because of this it works really well with sweet and sour flavours and in particular for my curry I like to add amchoor. This is a spice used in Indian cooking which comes from dried, green mangoes to add a fruity tartness almost like sour sweets. It can be found in most Indian grocery shops but if not a little squeeze of lemon juice makes and ok substitution.
I like to cook the pumpkin down until it's soft but still maintains some of it's lumpy texture so I can scoop it up with my roti and enjoy it's natural charm.
If you are into your vegetable curries then this one is a must, it's easy and quick to make and works as the most perfect side dish to any Indian main.
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