Karela: Indian cuisine

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Recipe: Pumpkin pancake, Bharwan karela

The Times of India

Pumpkin pancake, Bharwan karela

Pumpkin

If you dislike pumpkin for its squishy form, try roasting it. Cut it into dices and bake at 200 degree Celsius for 25 minutes. Sprinkle with cardamom and use it as stuffing for tarts, salads, pizza or vegetable stir frys. Toss roasted pumpkin in honey or maple syrup to add flavour. Pumpkin tastes good when added to honey-based salad dressing. You can eat it as is or perch it on top of bruschetta bread. To offset the bland taste, team pumpkin with robust flavours such as red bell pepper, arugula lettuce and goat cheese. You can also try creating desserts out of this vegetable. De-seed and mash it in a blender. Use this puree to make pumpkin mousse, pumpkin souffle, pumpkin-flavoured bread pudding and pumpkin ice-cream. If you still can't love it, experiment with its seeds. Wash and sun-dry them for a day. Toss in chilli powder and salt and snack on them. Pumpkin pancake

Ingredients

1 ½ cups milk, 1 cup pumpkin puree, 1 egg, 2 tbsp vegetable oil, 2 tbsp vinegar, 2 cups allpurpose flour, 3 tbsp brown sugar (powdered), 2 tsp baking powder, 1 tsp baking soda, 1 tsp allspice powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp salt

Method

In a bowl, mix milk, pumpkin puree, egg, oil and vinegar. In another bowl, combine flour, brown sugar, baking powder, baking soda, allspice powder, cinnamon, ginger and salt. Mix these two together. On a hot pan, pour a ladle of the batter and spread it evenly in circles (like a dosa). Cook on both the sides and serve with cream and maple syrup.

Eggplant

The healthy way to enjoy eggplant is with its skin on. It preserves the nutrients and adds a bite to the otherwise squashy brinjal. However, do away with the seedy core. Go for deep purple eggplant over light purple ones. The former doesn't leave a bitter tinge like the latter. To get rid of bitterness, chop and soak it in salty water for 20 minutes. Rinse it under running water before use.

Or try smoking it. With a fork, puncture an eggplant and baste it in oil. Skewer it in on a knife and cook it directly over the flame. Once the skin is charred black, remove from flame and peel. Use the flesh to make dips such as babaganosh or mix it with chopped onions, tomato, chillies and garlic to make a spicy salsa. » Baking is another way to get over your dislike. It gives brinjal a dense texture and deep taste. Cut the vegetable into dices and line it on a baking tray. Drizzle olive oil and roast at 150 degree for 40 minutes. You can use these dices in salad or as pizza topping.