Pumpkin

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Pumpkin

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🇬🇾 Guyana
Carribean

The gourd family of vegetables are robust and simple to prepare. Gourds are typically available year round with some variety in the Fall. The same principle applies, cut it up without the skin and stew it down with your choice of flavors. The hardest part is removing the skin, either by cutting around it, peeling with a sharp knife or peeler, or eviscerating the insides with spoon. This is sweet, savory, and pairs easily with any other side dish.

Ravi Bajnath

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Published on:
October 17, 2024

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Garlic-Ginger-Chili Paste

🌾 Ingredients

Vegetables

  • 4-6 Cups of Squash Goard
  • 1 small Onion
  • 2 Tbs of Garlic-Ginger-Chili Paste

Spices

  • 1 Tbs of Jeera (Cumin) Seeds

🔪 Kitchenware

  • Dutchie Pot
Prep Time: 
20
Cook Time: 
30
Recipe By:
Ravi Bajnath

🍽️ Instructions

Prepare Gourd

  1. Slice the gourd vertically.
  2. Peel skin or cut around flesh.
  3. Remove viscera (seed and guts).
  4. Cut into equal size portions.
    1. The small and thin knife slices cook faster.

Cook Aromatics

  1. Add oil or ghee and cook onion until golden brown.
  2. Add garlic-ginger-chili paste or minced ingredients separately and cook until fragrant.
  3. Add cumin seeds.

Stew Gourd

  1. Add gourd to dutchie and stir ingredients together. Season to taste.
  2. Cook and cover the lid for a few minutes to allow steam to form.
  3. Cook until softened and periodically stirring to avoid scorching bottom of pan.
  4. Once soft, take potato masher or back of the spoon to smash into a paste.

📦 Storage Instructions

Storage Container

  • 1 week in the fridge
  • 6 months in the freezer

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🤌 FAQs

Does it matter what kind of pumpkin, gourd, or squash?

No, not really. They all taste good, eat what is best available.

🔪 Affiliated Products

Dutchie Pot