Pumpkin Chokha

Name: Pumpkin Chokha
Ingredients: 1 tablespoon canola oil; 1 small onion, chopped; 2 cloves garlic, finely chopped; ¼ teaspoon cumin seeds; 2 cups chopped (1-inch pieces) calabaza, butternut squash, or cheese pumpkin; 2 cups chopped (1-inch pieces) calabaza, butternut squash, or cheese pumpkin; 2 cups chopped (1-inch pieces) calabaza, butternut squash, or cheese pumpkin; 1 teaspoon brown sugar; 2 teaspoons green seasoning; Freshly ground black pepper to taste; ½ teaspoon coarse salt, or to taste; 1 Roma tomato, chopped

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This dish is often eaten at breakfast with roti, but it also makes a wonderful vegetable side dish for any menu.

Ingredients

1 tablespoon canola oil
1 small onion, chopped
2 cloves

Breakfast
Gluten-free
Vegan

Method

Heat the oil in a deep saucepan. Add the onion and fry until translucent, then add the garlic and fry until light golden brown. Add the cumin seeds and fry until they begin to pop and release their aroma, about 30 seconds.
Mix in the calabaza, squash, or pumpkin and brown sugar and sauté for 1 to 2 minutes. Cover the pot, lower the heat to medium-low, and cook for