Pumpkin with yogurt and black mustard seeds

Thinking up vegetable dishes for everyday Indian meals can be a bit of a challenge. The other night I sort of created this surprisingly delicious pumpkin (called lal kumro or red pumpkin in Bengali) dish that takes little time and even less effort. Serve it hot with rice or rotis or even use it as an unusual sandwich filling.


The Recipe


200 gm pumpkin cubed
a handful of French beans cut into smallish pieces
1 Japanese cucumber cubed
1 teaspoon cumin seeds
2-3 slit green or red fresh chillies
1 teaspoon tumeric powder
1 tablespoon yogurt
1 teaspoon black mustard seeds
salt to taste
oil for frying


Heat the oil, add the black mustard seeds and when they start to splutter add the cubed vegetables and stir-fry quickly. Add salt, tumeric and chillies and keep frying for a few minutes. Reduce heat and cover and let the vegetables sort of cook in their own steam.
When the vegetables are nearly cooked (around 10 minutes) stir in the tablespoon of yogurt. Mix very well and remove from heat. Serve hot.