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What a lovely afternoon, after all the "weather" this morning!
An afternoon drive to Sopley farm shop...pumpkins ready for Halloween. Sopley, Christchurch 11.10.2014
While I had the flashes set up for the cats, I made a pic of some little pumpkins we picked up at the farmers market. I'm quite pleased with how it turned out.
Found in a Bangla store in Singapore
Indian Spiced Green Pumpkin: serves: 2 - 4
1 kg (2.2 lb) Green pumpkin (hara kaddu)
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1 tsp (3 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
4 - 5 Green chillies, chopped
2 tsp (12 g) Garlic (lasan), peeled, crushed
1/2 tsp (1 g) Cumin (jeera) powder
1/2 tsp Coriander (dhaniya) powder
.
1. Dice / grate the outer portion of the pumpkin without peeling it. Discard the inner portion.
2. Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds.
3. Add the pumpkin, cover and cook for 10 minutes.
4. Add turmeric powder and salt. Toss a little and then add green chillies and garlic. Cook further for 3 - 4 minutes, tossing occasionally.
5. Add cumin seed-coriander powder and cook covered for 3 - 4 minutes on low heat.
6. Remove from heat and serve hot.
Seasonal display of pumpkins for Halloween added to the usual pretty plants and flowers on the roof of the old barge which is home to the floatin cafe The Watershed on the Union Canal (a favourite spot of mine to stop for a wee cuppa during a walk)
The farm stand across the street from my house just set out its pumpkins for sale. They put out a scale and the rest is done on the honor system: people weigh a pumpkin and then leave the money for it.