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Simplified International Flavours

pumpkin in spicy mustard yoghurt

Pungent mustard, chilies and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours

Ingredients

  • 1 cup plain, unflavoured yoghurt
  • 2 tablespoons milk
  • pumpkin cut into ½” dice, about 150g
  • 2 teaspoons grated ginger – divided into 2
  • ¾ teaspoon salt - divided into 2
  • ½ teaspoon whole cumin, roasted and ground
  • ¼ teaspoon Kashmiri chili powder or regular chili powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon mustard powder
  • chopped fresh mint, about 3 tablespoons
  • 2-3 dry red chillies
  • ¼ cup freshly grated coconut
  • 1 tablespoon coconut oil
Pungent mustard, chilies and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours

Instructions

  • 1. Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to cool.
  • 2. Combine yoghurt, milk, remaining salt, cumin, chili powder, mustard powder, green chili, mint and remaining ginger in a mixing bowl. Beat until smooth.
  • 3. Heat oil on medium heat and add dry red chilies grated coconut to oil and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yoghurt and pumpkin mixture. Serve immediately.

    Serves: 4 (as a side dish)

    Ingredients: 13

Critical Ingredients

The yoghurt and pumpkin are critical, although vegetables like boiled cauliflower and marrow, or raw cucumbers work just as well. The ground spices provide key flavour. The mustard powder gives a nice pungent flavour, but if you are afraid of the heat of the green chili leave it out. You will still have a dish with a lovely aroma of browned coconut. If you don't have coconut oil, substitute any other non-flavoured oil for a lovely aromatic finish. Or, if you don’t want to add oil, just dry roast the chilies and coconut in a non-stick frying pan. If you are use desiccated coconut, soak in a bit of milk to soften before browning.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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