Braised Pumpkin With Fenugreek Seeds and Curry Leaves

Any type of squash such as red kuri or butternut will work in this recipe. The squash cooks in its own liquid as it braises and is then drizzled with a hot mixture of spices, curry leaves and ghee.

Makes 4 to 6 servings

2 tablespoons ghee or oil

1 onion halved and thinly sliced

1 teaspoon crushed red pepper flakes

1 6-pound pumpkin, peeled and cut into

1-inch chunks Juice of one lemon Kosher salt 1 teaspoon fenugreek seeds

1 teaspoon cumin seeds

2 whole red Kashmiri chiles

6 to 8 curry leaves, preferably fresh

Heat 1 tablespoon of ghee or oil in a medium Dutch oven or heavy saucepan on medium-high heat. Add the onions and saute until they turn translucent, about 4 to 5 minutes. Add the red pepper flakes and cook for 30 seconds. Stir in the pumpkin and season with the salt. Cover with a lid and cook on medium-low heat for 45 to 60 minutes until the pumpkin is tender, stirring occasionally. Once the pumpkin is cooked, add the lemon juice.

In a small saucepan, melt the remaining 1 tablespoon of ghee on medium-high heat. When the oil is hot, add the fenugreek seeds and cook for about 30 seconds, then add the cumin, chiles and curry leaves and cook for 30 to 45 seconds until the leaves are crisp and the seeds browned. Pour this hot mixture with the spices over the pumpkin and serve immediately. The pumpkin will be good for up to 3 to 4 days in the refrigerator if stored in an airtight container.