The name “Bliss Pumpkin” can totally throw you off,I was shopping around in the farmers market yesterday and came across this cute pumpkin and wanted to get it.I had no idea how it is cooked,but I got it anyways.After coming home after a lot of research I came to know that this is a savory variety of pumpkin that is suitable for curries.This is how the pumpkin looks like.I guess you can use any variety of savory pumpkins.I went a little extra on water not knowing how much the pumpkin would take,however,I have the correct measure in the below recipe for the rice not to get soggy.
1 1/2 cups of Basmati rice or red rice or brown rice
1/2 cup Cow Peas(Lobia) soaked overnight
1/2 large Onions finely sliced
4 minced Green chilies
1/2 teaspoon pulao masala(or 1/2 teaspoon garam masala)
4 cloves garlic
1 teaspoon grated ginger
pinch of Sugar
2 teaspoons chopped Thyme(you can also use Pudina )
2 cups Water
2 cups vegetable broth
1 cup pumpkin peeled and cubed(1/2 inch pieces)
1 cup tomato chopped(you can also use puree)
Salt to taste
1 tablespoon ghee or Oil or butter
1/2 cup coconut milk or almond milk(optional for creaminess)
1.Heat ghee or oil in a pan. Once hot, add cumin and mustard and let splutter.
2. Add ginger,garlic and green chili and saute for 1 minute.
3.Add sliced onions and turmeric and saute for 5 minutes till translucent.
4.Add thyme leaves and saute for 1 minute.
5. Add pumpkin and salt and cook for 2 minutes with lid covered.
6.Add Cowpeas and sugar ,mix and cook with covered lid for 5 minutes .
7.In a ricecooker take the rice,water and broth and add the pumpkin mixture to it.
8.Add the tomato,pulao masala,almond milk,close lid and let cook completely.
Serve with a korma style curry and raita.
If you are skipping the vegetable broth just add the same quantity of water.
The broth before closing the rice cooker lid should be a tad bit salty because the rice and beans are going to take up the flavors.
You can also add more pulao masala for added flavor.