Pumpkin puree with mustard (Jhinge Bata)

Ingredients

• 300 g of peeled and chopped sponge squash
• 2 tablespoons of mustard paste
• 1 small onion, finely chopped (optional)
• 2 to 3 chopped or sliced green chili peppers
• 1/4 teaspoon of turmeric powder
• 2 tablespoons of mustard oil paint
• salt
• A small amount of fresh cilantro, chopped, for decoration (optional)
• 2 to 3 tablespoons of water (if needed)

Peel the pumpkin, wash it, and cut it into small pieces. Cook it until it is tender (8-10 minutes): the longer it cooks, the smoother the puree will be.

Let the pumpkin cool, then mash it finely. Soak the mustard and grind it with the green chili peppers. If using, finely chop the onion.

Heat the oil in a pan. Add the onion and sauté until softened.

Add the mustard paste, turmeric, and green chili peppers, then cook for another 1-2 minutes over low heat.

Add the mashed pumpkin and salt. Mix well, then add 2-3 tablespoons of water and cook over medium heat for 5-7 minutes, until the spices are absorbed and the mixture thickens. Stir occasionally to prevent sticking.

Serve hot with rice, and garnish with cilantro.