III.4 -

Smoked Burnt Pumpkins -
(कुष्माण्डक)

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1 – PREP // Get all your ingredients ready, start by washing the pumpkins, then pricking them all over with a knife to create air pockets.2 – DRY RUB // Combine all the dry and wet spices together in a blender to create a marinade that will coat the pumpkins.3 – POCKETS // Once each pumpkin has been coated vigorously with the spices, create a concealed pocket with greaseproof paper, allowing the pumpkins to steam within.4 – BAKED // Slow bake the parcels in an oven for 3 hours, letting the pumpkins bathe within the spices.5 – COOKED // Once the pumpkins have softened, take them out of the steam bag and turn the oven grill onto the high setting allowing the pumpkins to blacken and create a charr.6 – EAT // Finally garnish the dish with table spoons of black tahini and handfuls of black raisins, season to personal taste - Enjoy and share!

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III.1.  Sambharo - (गृञ्जनकम्)
III.2. Jewelled Cauliflower - (पुष्पशाकम्)
III.3. Stuffed Gujarati Aubergines - (वृन्ताक)
III.4. Smoked Burnt Pumpkins - (कुष्माण्डक)
III.5. Pomme de terre’ Curry leaf - (गिरिनिंब)
III.6. Spiced Black Chickpeas - (चना)
III.7. Bhīndī (OKRA) Chutney - (भिण्डी)