1 pumpkin
3 Tbs. oil
½ tsp. fenugreek seeds
1 small leek, minced fine
1 Tbs. coriander, roasted and ground
½ tsp. cayenne
2 Tbs. wine vinegar
3 Tbs granulated maple sugar, mixed with ½ tsp. maple syrup
Salt to taste
Meetha Kaddoo is an Indian dish that uses hing, mango powder and jaggery – a raw cane sugar popular in India. We substituted leeks, vinegar and maple sugar. Purists may wince, but as we’ve said before, the whole process of becoming American includes adapting native foods to local ingredients.
Halve the pumpkin and scoop out the seeds and fiber. Cut into 1½-inch wedges and peel the skin off. Then cut the flesh into 1½-inch pieces.
Heat the oil in a large skillet over medium-high heat. Add the fenugreek seeds and sauté until they turn dark brown – just a few seconds. Add the leeks, coriander and pepper. Saute another few seconds and add the pumpkin.
Stir to coat the pumpkin in oil and spices. Salt, lower the heat and cover. Cook until about 15 minutes, until the pumpkin is cooked through, but retains its shape.
