Quick Pumpkin and Carrot Purée: The Best Quick Pumpkin and Carrot Purée Recipe from Cook'n

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	Quick Pumpkin and Carrot Purée

Serves: 4

(Pethae aur Gaajar ki Sabzi)
Category: Squashes and Gourds, Vegan, Pressure Cooker Quick
Makes 4 to 6 servings
This recipe comes from my husband's cousin, Sanjokta Bhanji. Made with ginger and garlic as the min flavors, this dish is a perfect example of simple home cooking. All the vegetables are chopped and put in a pressure cooker. Only the ginger is grated, because it does not dissolve into the dish like all the other vegetables do. Because this is a salt-free dish, the natural sweetness of the vegetables really shines through.

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   1 1/2 pounds pumpkin, acorn, or butternut squash (peeled and unpeeled), cut into 1/2-inch pieces
   1 small onion, coarsely chopped
   2 small carrots, coarsely chopped
   1 small red bell pepper, coarsely chopped
   1 tablespoon peeled and grated fresh ginger
   3 cloves fresh garlic (small), peeled
   1 to 3 fresh green chili peppers, such as serrano, with stems
   1 tablespoon vegetable oil
   1 tablespoon ground coriander
   1 teaspoon ground cumin
   1/2 teaspoon fenugreek seeds
   1/4 teaspoon ground turmeric
   1/4 teaspoon hot red pepper flakes, or to taste
   1/2 cup water, or more as needed
   1/2 cup finely chopped fresh cilantro, including soft stems
   Freshly ground black pepper

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1. Put everything except the cilantro and black pepper into a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 10 seconds more. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes.

2. Open the lid carefully, and remove the green chili peppers, if you wish, to minimize the heat. The contents should be very soft. Stir with a spoon, then mix in the cilantro and coarsely mash everything with a masher or wooden spoon into a textured purée. Transfer to a serving dish, sprinkle the black pepper on top 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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