Main course, Recipes, Vegetarian
Indian, Main course, Vegetarian
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A simple and traditional dish full of flavors. Alle (Pumpkin) Roganjosh is a vegetarian Rogan Josh without onion and garlic from Kashmiri Pandit cuisine. Try this easy recipe.
- 250 G.M. white pumpkin
- 6 tablespoon mustard oil
- 1/4 teaspoonful asafoetida (hing)
- 5 nail
- 2 black cardamoms
- 1″ piece of cinnamon
- 1 teaspoonful cumin seeds (jeera)
- 1 teaspoonful Kashmiri red chili powder
- 1/4 teaspoonful turmeric powder (haldi)
- 1/4 cup curd
- 3 teaspoonful powdered fennel (saunf)
- 1 1/2 teaspoonful dried ginger powder (south)
- 1 1/2 mugs water
- 1/2 teaspoonful salt or to taste
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Cut the pumpkin into small pieces and set aside.
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Heat the mustard oil to the point of smoking. Let it cool a little. Fry the pumpkin pieces over high heat until golden brown. Remove and reserve.
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In the same oil, add asafoetida, cloves, black cardamom, cinnamon and cumin seeds. Let them crackle.
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Put out the fire. Add Kashmiri red chili powder and mix. Add ½ cup of water to prevent the chiles from burning.
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Relight the fire. Add turmeric powder and mix.
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Next, add the well-beaten curd and mix well.
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Now add fennel powder and dry ginger powder. Cook for a few minutes.
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Add the pumpkin pieces and salt. Add 1 cup of water and mix well. Bring to a boil. Cook over medium to high heat until done.
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Check the salt and add more if necessary. Adjust the sauce to your taste.
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Kashmir style ash gourd is ready to serve. Serve hot with boiled rice or parathas.
- Traditionally, yellow squash is used for the recipe. I have used white pumpkin. You can also use ash gourd or bottle gourd.
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