Friday, September 23, 2011

More Green Pumpkin

Now playing: Simon & Garfunkel - The Big Bright Green Pleasure
via FoxyTunes

I had more of the green pumpkin from the hot sauce adventure. I put some up in the freezer and used a pound of it in a curry, with bhatura on the side.

I used amchoor powder in the curry this time. Amchoor powder adds a fruity, sourness to dishes without adding moisture. Amchoor, Amchur, or Aamchoor are all dried green mangoes and used most often in North India cuisine.

Green Pumpkin Curry

1 lb. green pumpkin, cut in med. chunks, steamed
1 lb. mixed root veg. such as carrots, kohlrabi, turnip, rutabaga/swede etc., cut in med chunks., steamed
2 chicken breasts, trimmed and cut into medium chunks
1 large sweet pepper
1 onion
2 cloves garlic
2 inch piece of ginger
1 tsp. of each; nutmeg, turmeric, cayenne, amchoor
2 tsp. of each; cinnamon, coriander, cardamom
1 big spoon of plain yogurt

Marinade the chicken in the spice mixture and yogurt for at least 4 hours. In a large pan heat a small amount of oil and add a paste made from the onion, garlic and ginger. Cook through, then add the chicken/spice mixture. Cook the chicken , then add the steamed veg. Heat through. Serve.


Food is an important part of a balanced diet. ~Fran Lebowitz

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