Sweet Pumpkin Dish
by Asaf Feit Cold & Oliy , Cooked Vegetables , Decrease Pitta , Decrease Vata , Easy to Digest , Fall , Ghee , Liver Yin Deficiency , Lubricating , Recipes , Side Dish , Spleen Qi Deficiency , Spring , Stimulating , Summer , Winter |
Sweet Pumpkin Dish
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
300 / 10.5 gr. / oz. pumpkin peeled and cut to large cubes (Vata - Pitta - Kapha -) 2 large sweet potatoes peeled and cut to large cubes (Vata - - Pitta - Kapha +) 2 onions cut to large cubes (Vata - - Pitta + Kapha -) 1 cinnamon stick 5 cm long (Vata - Pitta + Kapha - -) 1/2 tsp. turmeric Vata + Pitta - Kapha - - 1 Tbs. brown sugar Vata - Pitta - - Kapha ++ 1/2 tsp. black pepper ground (Vata - Pitta + Kapha - -) 1 tsp. rock salt Vata - - Pitta 0 Kapha + 1 Tbs. ghee Vata - Pitta - - Kapha + Handful of black raisons Vata - Pitta - Kapha 0 Handful of almonds peeled (Vata - - Pitta - - Kapha +) Heat the ghee in a wide cooking pot.
Fry the onions with the cinnamon stick until golden.
Add the pumpkin and sweet potato cubes and season with sugar, turmeric, ground black pepper, salt and raisons.
Add water almost to cover, lower the flame, cover and cook for about 40 minutes until the sweet potato and pumpkin cubes are soft and tender and the sauce thickens.
When serving, top with peeled almonds.
