- 2 tablespoon Mustard seeds
- 1 teaspoon Raw Rice
- 6~8 cups Pumpkin or other winter squash
- 2 tablespoons Mustard Oil
- 1 tablespoon Panch phoron
- ⅛ teaspoon Asafetida/ Hing
- 2 Bay leaves
- 2 ~ 3 Dry Red Chilies
- ¼ teaspoon Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Amchoor (dry mango powder)
- 3 tablespoons Cilantro, finely chopped
- To taste Salt
In a small bowl, soak mustard seeds and rice in 3 tablespoons of water for 30 minutes. Drain and grind to a fine paste. Add little water, if needed, while blending.
Peel the pumpkin and chop into 1" pieces.
Heat mustard oil in a large pan, add bay leaves and panch phooron. Cook for 1 minute or until the seeds start to splutter. Add the dry red chilies and hing. Cook for 30 seconds.
Next add the chopped pumpkin/ squash and turmeric. Cover and cook for about 12~15 minutes or until the veggie is tender. Add ground coriander, amchur powder and cook for 1~2 minutes.
Finally add the ground mustard paste and cook for 2 more minutes. Switch off the heat and garnish with chopped cilantro. Serve with steamed rice.
- Use 1 medium size pumpkin or other winter squash.
- Add just enough water to blend the mustard seeds and rice into a smooth paste.
- Store leftover auriya kadoo in an airtight container for up to 3 days.
Calories: 109kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 569mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13294IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg