Vegetarian

Pumpkin cooked in the Delhi Style is for Dinner.

Pumpkin cooked in the Delhi Style takes 10 minutes to prepare.

Pumpkin cooked in the Delhi Style takes 45 minutes to cook.

Pumpkin cooked in the Delhi Style makes 6 servings.

The ingredients for Pumpkin cooked in the Delhi Style are:

1/4 cup canola oil
1/2 tsp whole cumin seeds
1/4 tsp fennel seeds
1/8 tsp fenugreek seeds
1/2 tsp whole black peppercorns
2-3 whole dried chiles
2 pounds winter squash (hubbard, butternut or pumpkin), peeled and cut into 1-1 1/2 inch cubes
3/4 to 1 tsp salt
2 tsp light brown sugar
2 tsp fresh lemon juice

Here is how you make Pumpkin cooked in the Delhi Style:

Put the oil in a large, wide, preferably nonstick pan and set over medium-high heat. When very hot, put in the cumin seeds. Ten seconds later, put in the fennel, fenugreek, peppercorns and red chiles. Stir once or twice quickly and put in the pumpkin or squash. Stir for a minute. Cover, turn the heat down to low, and cook 40-45 minutes, or until just tender, stirring now and then and replacing the cover each time. Uncover and add the salk, sugar and lemon juice. Stir gently, mashing the pumpkin lightly so that you retain some texture. Serve hot.***Warn your guest to remove the whole chiles and peppercorns!Number of Servings: 6Recipe submitted by SparkPeople user MEGANO32.

The nutritional information for Pumpkin cooked in the Delhi Style is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 141.3

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 394.9 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 4.2 g
• Protein: 1.3 g

Pumpkin cooked in the Delhi Style is Indian cuisine.

The dietary needs meet for Pumpkin cooked in the Delhi Style is Vegan