Bhopalyache bhareet

Pumpkin raita

It is an accompaniment or a side. It can be converted into a dip by increasing the quantity of the curd used. Curry leaves and cumin seeds with asafoetida in tempering gives a tempting flavor to the raita.

Ingredients
2 cups pieces of pumpkin ( boiled and mashed)
1 cup curd/दही
salt and sugar to taste

Tempering
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/4 tsp cumin seeds
1 green chili (finely chopped)
2-3 curry leaves(torn)

Garnishing
chopped coriander leaves

Method

• Wash and pressure cook pumpkin with skin. Remove skin when cooked and cooled.
• Mash the pieces and mix them with curd.
• Add salt and sugar.
• Heat ghee in an iron ladle or paLi . Add all the tempering ingredients one by one.
• Pour it over the mixture. Mix well and serve as an accompaniment with meal.