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Categories: Sides, Vegetarian

Badmaash’s Punjabi spiced pumpkin

Badmaash’s Punjabi spiced pumpkin
Kirk McKoy / Los Angeles Times

At Badmaash, the Indian-influenced gastropub in downtown Los Angeles, you can get your pumpkin fix without having to carve up jack-o'-lanterns or go to Starbucks for a spiced pumpkin latte. Nakul Mahendro is using his pumpkins in a traditional Punjabi-style ... Read more

Total time: 35 minutes | Serves 4 to 6
Note: Adapted from Badmaash in downtown Los Angeles. Dried mango powder can generally be found at Indian markets, as well as online.
  • 1 1/2 teaspoons mustard seeds
  • 2 1/2 teaspoons fennel seeds
  • 2 to 4 tablespoons canola oil
  • 2 tablespoons ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon serrano chile, finely chopped
  • 6 cups pumpkin, peeled and cut into 1-inch dice
  • 1 teaspoon salt, or to taste
  • 1 tablespoon dried mango (aamchoor) powder
  • 1 1/2 tablespoons sugar
  • Cilantro sprigs, for garnish

Step 1Heat a large, deep, nonstick pan or wok over high heat. Add the mustard and fennel seeds, and toast until aromatic, about 1 minute, stirring the pan so the seeds do not burn. Add the oil, and when it is hot, add the ginger, garlic and chile, stirring to combine.

Step 2Stir in the diced pumpkin and sauté until the pumpkin is coated with oil, cover the pan with a lid and reduce the heat to medium. Cook the pumpkin, stirring occasionally, until softened, 12 to 14 minutes.

Step 3When the pumpkin is softened, stir in the salt, mango powder and sugar. Continue to cook, stirring occasionally, to marry the flavors. Taste and adjust the flavorings and seasonings as desired. Transfer to a dish and garnish with cilantro before serving.

Each of 6 servings:
Calories 118; Protein 2 grams; Carbohydrates 13 grams; Fiber 1 gram; Fat 7 grams; Saturated fat 1 gram; Cholesterol 0; Sugar 7 grams; Sodium 390 mg
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