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Pumpkin Pakora

250g self-raising flour

350ml water

25g grated ginger

2 small onions, peeled and finely sliced

1 teaspoon turmeric

陆 teaspoon smoked or regular paprika

1 teaspoon garam masala

1 teaspoon black onion seeds

1 teaspoon cumin seeds

400g coarsely grated pumpkin or butternut squash

陆 teaspoon salt

Oil for cooking

Whisk the flour and water together and mix in the ginger, onions, and spices.

Leave for 10 minutes and fold in the pumpkin and salt.

Set oven to 120oc.

Heat half a thumb nail of oil in a pan over medium heat. When a little of the batter sizzles when added, add tablespoons of the batter to the pan. Cook for 2 minutes each side and then hold in the oven until you repeat with the remaining mixture.

Serve hot.

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Coconut Green Chilli Sauce

1 green chilli, seeds removed (or not if you want it hot), chopped finely

1 tablespoon oil

Zest 1 lemon

陆 tin coconut milk

2 tablespoons Dijon mustard

1 teaspoon turmeric

2 tablespoon natural yoghurt

2 finely chopped scallions

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Heat the oil and add the chili, cooking until soft.

Add the coconut milk, lemon zest, turmeric and mustard, bring to the boil and simmer for 10 minutes.

Add the yoghurt and scallions and cook for 1 minute.

Add chopped coriander if you wish.

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