Red Pumpkin Raita

Red  Pumpkin  Raita


Ingredients

approx. 500 grams red pumpkin (once cut, the pieces should be about three cups full)
1 tbsp oil
¼ tsp fenugreek seeds (optional)
½ tsp cumin seeds
a generous pinch asafoetida
1-2 chopped green chillis
¼ cup beaten yoghurt
1 tsp sugar
salt to taste
4 tbsp crushed roasted peanuts (readymade roasted peanuts are fine;
in case you want make them from scratch, read this post by Indira of Mahanandi )
some chopped coriander leaves for garnishing

Method

1. Peel and chop the pumpkin coarse. Cook it with some water till soft.
Alternatively, pressure-cook the pumpkin without water for 5-7 minutes.
 Wait till the pressure dies down. Take out the cooked pumpkin pieces and keep aside.
The cooked pumpkin keeps well in the refrigerator for several days,
 if stored in an air-tight container. It comes in handy, whenever you need to make Raita.
2. Heat the oil in a pan. Add the fenugreek seeds, if using.
Add cumin seeds and wait until they pop. Add the asafoetida.
3. Now add the green chillis and the pumpkin pieces.
4. Sauté the mixture on medium heat until the pumpkin pieces start
falling apart while stirring.
5. Turn the heat off.
6. Take the sautéed pumpkin out into the bowl, in which you want to serve it. Let it rest partly covered until cooled down.
7. Once it is cool, add the sugar, crushed peanuts, yoghurt and salt to taste.
8. Garnish with coriander leaves.
9. Serve at room temperature or chilled with rice / chapattis and any kind of curry. Goes well with spicy rice preparations like Biryanis, too.