Pumpkin Borani By Chef Tarveen Kaur
Ingredients:
- 200g yogurt
- 250g pumpkin
- 10g garlic
- 30g pomegranate
- 20g Pistachio
- A pinch of salt
- 20g mint
Method:
Cut the Pumpkin into cubes, marinate with olive oil, salt & your choice of powdered red pepper.
Roast this at 180 C for 20 minutes till you get some charred spots with a firm yet cooked Pumpkin.
Separately, add some fresh garlic paste to the yogurt with some salt & whisk thoroughly.
On a deep plate, spread some Garlic Yogurt & add the roasted Pumpkin with the chilli oil.
Top with roasted Pistachios, shredded mint & pomegranates.
Serve with your choice of Crisps.
Tips to reduce waste:
- To reuse the pumpkin peels, we marinate it in a simple Vinegar based brine to add a tangy kick to everyday recipes.
- The Pumpkin seeds can also be roasted with salt to add an extra texture.
- In order to reduce food wastage on a daily basic, it becomes very important to utilize some cooking & preservation techniques to use most parts of the vegetable.
- Pickling, dehydrating, Jamming, Smoking are to name a few.
