I have strong feelings for pumpkins, mostly when left out in the chill of autumn nights during the Halloween season.
It is the most abused and wasted vegetable that sacrifices itself to rot and is finally dumped in the compost bin. Is that his or her karma carved by custom and tradition!
The gigantic orange globe is one of the most nutritious vegetables.
Loaded with protein, vitamins A, C, B2 and E, potassium, copper, manganese, and iron, it also carries phosphorus, zinc, and antioxidants that fight cancer cells.
So why waste this super heavyweight produce.
Plenty of recipes are available on the internet to make enjoyable meals and snacks, from pumpkin bread to soup.
I remember my mother used to make rich and yummy pumpkin halwa garnished with crushed almonds or other nuts. She would occasionally decorate it with a paper-thin silver foil called “verk.”
Besides the halwa preparation, the pumpkin curry was another preparation that we occasionally enjoyed. It is called “Ambal.” It is a ceremonial dish in the Jammu region among the Dogras. In every Dogra function, “Ambal” is a must. Ambal offers a distinctive sweet and sour taste made with the innards chunks of pumpkin.
With its high nutritional value and delicious preparations, pumpkin occupies a healthy spot in our diet menu, rather than as a lighted and carved showpiece at the entrance door.