PUMPKIN ACHAR फर्सिको अचार्
Pumpkin is extensively grown in Nepal and there is a very common recipe to prepare pumpkin pickle. Now, as winter approaches in the northern hemisphere, pumpkins are readily available and below is an economical method of preserving them.
2 cups of small pieces of pumpkin
½ cup of sesame seeds
1 teaspoon of salt
½ teaspoon of pepper
2 green chillies
1 teaspoon of fenugreek seeds
1 tablespoon of mustard oil
1 pinch of asafoetida
½ teaspoon turmeric
Peel and cut the pumpkin into small 2.5 cm squares. Boil in a small quantity of water till they become soft. take out and mash. Roast the sesame seeds in a pan. Grind and mix with the mashed pumpkin. Add salt and pepper. Squeeze the juice out of the lemons and mix. Take a small pan, heat the oil and fry fenugreek seeds till they turn black. Fry the turmeric and asafoetida also in the same oil. Put everything in the pumpkin mix and blend well.
Time required: 15 to 20 minutes
Sourced from Joys of Nepalese Cooking by Indra Majapuria
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