The combination of pumpkin, garlic, roasted cumin seeds, and yogurt is one of my favourite combinations in a raita.
The sourness of the yogurt is a great foil for the pungent garlic. Garlic is often called the destroyer of diseases, and this is a great autumnal dish to make to boost immunity before the cold winter months arrive.
SERVES: 6
INGREDIENTS
- 600g (1lb 5oz) pumpkin, peeled and chopped into 2.5-cm (1-in) cubes
- 4 large tomatoes, roughly chopped into 2.5-cm (1-in) pieces
- 1 large onion, roughly chopped into 2.5-cm (1-in) pieces
- ½ tsp chilli flakes
- 2 tsp salt
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1kg (2lb 4oz/4 cups) full-fat thick plain yogurt
- 4 garlic cloves, finely chopped
- ½ tsp sugar (any type)
- 3 dried red chillies
- fresh mint leaves, to garnish
METHOD
-
Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
-
Layer the pumpkin, tomatoes, and onion on a baking tray (baking sheet). Sprinkle with the chilli flakes and 1½ teaspoons of the salt and mix with 2 tablespoons of the oil. Bake in the oven for 30 minutes, stirring halfway. Check the pumpkin is fork tender but still firm. Leave to cool.
-
Dry-roast the cumin seeds in a frying pan until they darken and begin to release a roasted, woody aroma. Transfer the cumin immediately to a plate to stop the cooking process. Crush the seeds in a pestle and mortar or in a spice grinder.
-
Put the yogurt in a bowl and add the chopped garlic, crushed cumin seeds, sugar, and remaining ½ teaspoon of salt. Whisk well.
-
Transfer the pumpkin mixture, including all the roasting juices, to a serving dish. Mix the spiced yogurt through the pumpkin mixture, then taste and adjust the seasoning.
- The raita can be served at room temperature or chilled. Just before serving, heat the remaining 1 tablespoon of oil in a pan and add the dried red chillies. Do not break the chillies, as they will release all their seeds and make the tempering too spicy. Pour the chilli tempering over the raita and serve immediately, garnished with fresh mint.
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