There always seems to be something waiting to be saved in my pantry. Like the piece of pumpkin lying in the fridge, which needs quite some space and have to be adjusted this way and that to fit in. It’s not that I do not like to cook with them…but this particular one looked so sad and unappetising that I did’nt feel like using it for some time. All pumpkins do not have the same sweet taste and this one fitted the description. Actually Dinesh bought it…very enthusiastically…he loves it and I did’nt want to disappoint him on his judgement of vegetables. In the end, I decided to give this underdog a chance. I boiled it with some potatoes, mashed and mixed with flour and spinach to make a dough and turned them into parathas…served them with a potato and peas curry and fresh salad. Well, no one complained and that was another unwanted ingredient put to good use. All’s well that ends well.
The potato-peas curry-
3C of green peas
2 potatoes, peeled, chopped and boiled
1 onion, chopped
2 pods of garlic, chopped
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tomato, chopped
1 bay leaf
1 whole red chilli
1 tsp cumin seeds
2 whole cardamoms
1/2 inch cinnamon stick
salt to taste
2 tblsp cooking oil
Heat oil in a pan. Add the bay leaf, whole red chilli,cardamom,cinnamon and cumin seeds. When they splutter and begin to leave a nice aroma, add the onion and garlic and saute till the onion is translucent. Add the tomatoes, turmeric and cumin powders and cook over low heat.
When the tomatoes are mushy, add the potatoes and stir for a couple of minutes.
Add the peas and salt and cook till they are done.
Add a glass of water to make the gravy and mash a few pieces of potatoes to thicken it. Increase the heat and simmer for two minutes.
1/4 of a medium sized pumpkin
2 potatoes, peeled and chopped
a handful of fresh spinach leaves, chopped
4 cups of chappati flour
3 tblsp of oil and some more for cooking
salt to taste
Boil the pumpkin and potatoes. Strain the water, add the spinach and salt and mash them together.
Add the flour and oil and knead into a dough. If the dough gets too tough, add some water, but not too much.
Make small balls out of the dough and roll out into thick parathas.
Heat a pan and grease it. Add a rolled paratha over low heat. After a few seconds, gently turn it over. Cook on the other side and turn a few more times until brown specks appear. Repeat for all the balls.