Thursday, 9 February 2012

Sweet Potato and Pumpkin Sabji for ekadasi- vegan

Shown here with buckwheat potato pakoras
As promised, here is the second of my ekadasi recipes from last week, all ready for Sivratri on the 20th! This recipe serves 4, or more if there are several other preparations to be served with it. Look here, here, here, here, here, here and here for more ekadasi recipe ideas for your feast...

5 medium-sized sweet potatoes, scrubbed and cut into chunks/ diced
1 large wedge of yellow-fleshed pumpkin (or a similarly "wet" variety- just not one of the dry, floury ones), diced or chunked
a piece of  fresh ginger root about the size of the tip of your thumb, peeled and grated
1 tsp turmeric* (haldi) *if you are cooking this for ekadasi and using powdered, ensure it is not mixed with wheat flour
Salt and black pepper to taste 
a generous amount of of olive or sunflower oil for sweating
  • Prepare the vegetables and the ginger
  • Heat the oil in a pan/karhai and briefly stir in the haldi and ginger
  • Add the sweet potatoes and stir-fry for a couple of minutes, until they are starting to cook
  • Toss in the pumpkin, mix and turn down the heat with the lid on
  • Gently sweat the vegetables until they are soft, stirring from time to time to prevent sticking. (You may need to add a little water if the sabji dries out.) The longer you cook it, the softer and crumblier it gets.



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