Red Pumpkin Stew

Perfection is a perception, but all good Parsi cooking depends on the fine balance of the combination of the food being spicy, sour and sweet (thikku-khattu-mitthu) to your preferred palate.

Kohra no patiyo needs to be cooked with all the ingredients stewed into a thick pulp—the picture showcases the food ready to be pulverised with a potato smasher or even a fork. The pumpkin is soft and supple and the patiyo has been cooked through to ensure that the little droplets