Pumpkin Raita

Who'd have thought pumpkin could taste so good in a raita? Make it early in the day to let the flavours develop as it sits in the fridge.

1 lb peeled fresh pumpkin 2-1/2 cups water 1-1/2 cups plain yogurt Salt to taste 1 tsp toasted, crushed cumin seeds 2 shallots, peeled 1 green chili, stemmed 1 tbsp ghee (clarified butter) 1/4 tsp cumin seeds 1 tbsp chopped fresh coriander leaves tbsp chopped fresh mint leaves

Scrape away all seeds and fibre clinging to pumpkin and cut into 1-inch pieces. Put in microwave-safe bowl and cover with 11/2 cups water. Cover with plastic wrap and microwave on high for 10 minutes; drain and cool. Pumpkin should be cooked through. Mash with fork until grainy. Beat yogurt with spoon to break up lumps. Mix in remaining 1 cup of water, salt and toasted cumin seeds. Add mashed pumpkin; stir well to mix.

Peel and finely chop shallots and green chili. Warm ghee in small saucepan or skillet over medium heat. Add cumin seeds; when they splutter after a few seconds, add chopped shallots and chili. Saute about 4 minutes, until they soften and brown lightly. Pour this mixture into raita. Add chopped herbs; mix well. Serve chilled.

Serves six.