Haridwar Pumpkin Purée with Dried Pomegranate Seeds: The Best Haridwar Pumpkin Purée with Dried Pomegranate Seeds Recipe from Cook'n

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	Haridwar Pumpkin Purée with Dried Pomegranate Seeds

Serves: 4

(Haridwar ka Anardana Petha)
Category: Squashes and Gourds, Vegan
Makes 4 to 6 servings
Haridwar is one of India's holy cities--Hari is another name for Lord Rama (of Ramayana fame) and dwar means door in Hindi, so the city's name means "the home of God." Located on the banks of the holy Ganges River, this city has long been the place where people go to worship and to find inner peace. To my friend Neelam, who was born there, there are many nostalgic memories of he home, including eating this dish along with hot and spicy Haridwar Potato Curry (see Vegetarian Curries) and poori (puffed deep-fried breads). I also love it with potato paranthas (griddle-fried breads).

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   2 tablespoons vegetable oil
   2 teaspoons cumin seeds
   1 teaspoon coarsely ground fenugreek seeds
   1 tablespoon ground coriander seeds
   1/8 teaspoon ground asafoetida
   1 to 3 fresh green chili peppers, such as serrano, minced with seeds
   1 1/2 pounds pumpkin, peeled and finely chopped
   1/2 teaspoon ground turmeric
   1/2 teaspoon salt, or to taste
   1/4 cup water, or more as needed
   1 teaspoon sugar
   2 teaspoons ground dried pomegranate seeds
   1 tablespoon ground dried mint leaves

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1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, then add the cumin and fenugreek seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander and asafoetida and stir about 30 seconds.

2. Add the green chili peppers, pumpkin, turmeric, and salt, and cook, stirring, over medium-high heat until golden, 7 to 10 minutes. Add the water cover the pan, reduce the heat to low, and cook, stirring, until the pumpkin is very soft, about 20 minutes.
3. Remove the pan from the heat, mix in the sugar, pomegranate seeds, and mint, cover the pan, and set aside 30 to 40 minutes, allowing the flavors to permeate the pumpkin. Reheat and transfer to a serving dish, garnish with fresh mint leaves, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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