Recipe Pumpkin Pagoda

Visit: Mandala restaurant & bar, South Yarra

Pumpkin is sweet and a perfect match for fiery chilies and warm spices. You can serve this item as a vegetable accompaniment to meat and fish dishes or just by itself with fragrant steamed rice or roti. Here we have matched it with crunchy deep fried silken tofu.

Ingredients (serves 4)

• 2 tablespoons vegetable oil

• ½ tsp mustard seeds

• 6 -8 curry leaves

• 1 red chili, sliced in the middle

• 1 medium onion, chopped

• 2 garlic cloves, crushed

• 600g butternut pumpkin, peeled, cubed

• 2 tomatoes peeled and diced

• 1tsp turmeric

• 1tsp smoked paprika

• Salt to taste

• 1cup water

• 4x 300gm Silken Tofu

• Corn flour for dusting

• Vegetable Oil for deep frying

In a small, nonstick frying pan, heat the oil until hot, and add the mustard seeds, curry leaves, and red chili. Cook over high heat for 1 to 2 minutes.

Add the chopped onions, garlic and sautee for 2-3 minutes until soft and lightly browned. Add the cubed pumpkins, cook 3 minutes stirring.

Add the diced tomatoes, turmeric, paprika, salt and let it cook covered on low heat for 5-6 minutes.

Add 1cup water, cover and cook on low heat for further 8-10 minutes or until pumpkin is just tender.

While the pumpkin is cooking, cut each silken tofu into 4 big cubes, dust with corn flour and deep fry till golden and crunchy outside.

Serve 4 tofu pieces with each serve of curried pumpkin.

Enjoy dining in the zen courtyard or in the restaurant surrounded by beautiful mandala art.

Visit: Mandala restaurant & bar, South Yarra