In mid November, we are getting pretty much everything we need to make this in our shares right now. The only trick is to get your hands on the spices – once you do this, you can easily make this dish over and over again. The recipe is from Nimita Dhirajlal.
¼ teaspoon of coconut oil
¼ teaspoon of vegetable oil
½ teaspoon of ghee
½ teaspoon of asofeteida (hing)
1 teaspoon of panch puran (Indian Five Spice)
1 medium sized seasonal pumpkin
2 bunches of beets
2 teaspoons of turmeric
2 teaspoons dhana jeera (coriander/cumin powder)
2 teaspoons of cayenne
salt to taste
1 teaspoon of garam masala
cilantro for garnish
• Cube the pumpkins into 2 inch pieces (leave skins on) Remove seeds.
• Wash the beets thoroughly and cube these into 2 inch pieces
• In a medium sized pot, heat the oils and the ghee
• Add hing and panach puran
• When seeds start popping, add the beets and the squash (toss to coat)
• Add ¼ cup of water and cook at very low heat
• When beets and pumpkin are cooked ¾ of the way, add salt and spices.
• Add very little water if vegetable start to stock to the pot.
• Cook until vegetable are well done (not mushy)
• Garish with chopped cilantro