There is a photo. I just can’t bear to show it.
You know something is wrong when you serve up dinner and a bit later somebody bursts into ‘The Worm Song’. Agreed, I started it. I was the one that said ‘uggh, this is like a mouthful of worms.’
Nobody loves me, everybody hates me
I’m going down the garden to eat worms
Long thin slimy ones, short fat furry ones
Ooey, ooey, ooey, old worms
The long thin slimy ones go down easy
The short fat fuzzy ones stick
Bite their heads off, suck out the juices
SLURP SLURP SLURP SLURP SLURP
I can’t find a good rendition of this online being sung. I begged Manny to record it for me, but he inexplicably stands firm and refuses. The last line is the most fun and has no way to be rendered into mere printed word. And so we discover that sometimes even Madhur Jaffrey gets it wrong. Or maybe it just isn’t really possible to get pumpkin right.
1/4 cup of oil/ghee
1/2 teasp whole cumin seeds
1/4 teasp nigella
1/4 teasp whole fennel seeds
1/4 teasp fenugreek seeds
1/4 teasp whole black peppercorns
2-3 whole dried chillies
1 kg pumpkin flesh in 1-1.5 inch cubes
1 teasp salt
1.5 tbls brown sugar
2 teasp ground amchoor or lemon juice (n.b. these are completely different in taste)
Heat oil in wide pan over med-high heat. When very hot put in cumin seeds, a few seconds later the other whole spices. Stir quickly and add the pumpkin. Stir while heating this up – MJ says a minute, but this won’t even get the oil hot again. The pumpkin has to be HOT, steam thing happening….this will take at least 5 minutes. Cover, turn heat down and cook for at least 45 minutes until pumpkin is ‘just tender’. Stir now and then. Add the salt, sugar and amchoor. Stir, mashing the pumpkin somewhat but leaving it with texture.