Mauritian Pumpkin Stew - Giraumon Touffé

Ingredients:
1 Small Pumpkin
1 Teaspoon Mustard Seeds
1 Onion
1-2 Dried Chillies (optional)
1 Tablespoon Ginger Garlic Paste
1 Tablespoons Oil
1 ½ Tablespoon Brown Sugar
Salt to taste
Chopped Coriander(Optional)
Method:
Peel and deseed pumpkin. Then cut into small cubes.
Peel and finely slice the onion.
Heat the oil in a pan on medium heat and add in the mustard seeds. Saute for about 30 seconds.
Then add in the sliced onion and chillies. Saute until onions are translucent.
Then add in the pumpkin. Mix well and saute for about 2 minutes.
Season with some salt.
Lower the heat of the pan and cover it. Let the pumpkin stew for about 10 minutes (do stir in between to make sure that it’s not burning at the bottom)
After 10 minutes, the pumpkin would have released its own juices. Stir again and if there isn’t enough liquid then add in some water (about ¼ cup).
Cover and cook until pumpkin has softened completely. Stirring every few minutes to avoid the mixture from burning.
Once the pumpkin has softened, mash the pieces using a potato masher or hand blender. It doesn’t have to be a super smooth consistency, we just want to break the big pieces.
Then add in the sugar. Stir together and cook for a few minutes more as the pumpkin will release more liquid when sugar is added.
Garnish with some chopped coriander and serve with some rice or hot roti.
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