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Panch Phodoner Kaddu
 pumpkin with five spices - Serves 4

The Bengalis use this combination of five aromatic spices along with mustard oil in many of their recipes. Here the mild, sweet flavour of pumpkin gets a lift. Black onion seeds are sold as 'kalonji' in Indian shops. You can use any vegetable with this spice mixture for a quick stir fry.












Preparation time: 10 minutes        Cooking time: 15 minutes


2 tablespoons mustard oil
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
½ teaspoon black mustard seeds
½ teaspoon black onion seeds
600g (1¼ lb) red pumpkin, cubed with the skin
Salt
1 teaspoon sugar
  1. Heat the oil and add all the spice seeds.

  2. As the seeds pop and darken, add the pumpkin, salt and sugar. Stir and cook on high heat until pumpkin softens.

  3. Serve hot with Kele Ki Puri. You could chop a red chilli over the pumpkin if you want a bit of fire.

 




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