Pumpkin sauté

Pumpkin sauté (Sauteed pumpkin, Touffe giraumon), a hot and spicy vegetarian accompaniment from the islands of Mauritias.

Pumpkin sauté

Servings:	Serves 6
Calories per serving:	92
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review What? 4/5 ...the hell is toffee gammon? The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons vegetable oil.
• ½ teaspoon black mustard seeds.
• ½ teaspoon dried fenugreek seeds.
• 2 garlic cloves, peeled and crushed (or to taste).
• 2 dried birds eye chillies, finely chopped, seeds removed if you don't want so much heat.
• 2 dried curry leaves - you could use a bay leaf as a poor substitute.
• 1 squash or pumpkin
• 2 to 4 tablespoons of water, depending on how wet or dry the squash flesh is.
• Salt and freshly ground black pepper to taste.
• ¼ teaspoon granulated sugar.
• Fresh thyme leaves to garnish.

Method

1. Over a medium hob, heat the oil in a wok or a frying pan, add the fenugreek seeds and the mustard seeds and sauté until they pop, about 20 seconds. Be careful of the hot fat.
2. Once they start to pop, add the onions, garlic, curry leaves, and chillies, reduce the heat and sauté until translucent, don't allow them to burn.
3. Add the pumpkin and water, mix well, cover and cook for 25 to 35 minutes or until the flesh is nice and mushy.
4. Roughly mash and mix well.

Serving suggestions

Serve, sprlinkled with chopped fresh thyme leaves.

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