Pumpkin with Nilgiri Sauce

Ingredients:

For the marinade:
900g-1kg round pumpkin, cut into wedges and deseeded
1 tbsp mustard oil
1 tsp turmeric
1 tsp yellow chilli powder
½ tsp cracked black pepper
Sea salt, to taste

For the nilgiri sauce:
5 tbsp rapeseed oil
1 tbsp ghee
4 green cardamom pods
1 tsp fennel seeds
2 bay leaves
4-5 green finger chillies, cut in half lengthways
1 tbsp ginger and garlic paste
2-3 large Spanish white onions, peeled and finely chopped (500g net)
1 bunch fresh coriander, plus 30g extra, roughly chopped, to finish
20 fresh mint leaves
½ tsp turmeric
250ml coconut cream
60g unsalted butter, melted

For the walnut crumble:
150g shelled walnuts
40g black sesame seeds
1 tsp yellow chilli powder
1 tsp dry mango powder (rasam)
½ tsp kala namak (black salt)

Method:

Combine all the ingredients for the marinade in a bowl. Add the pumpkin pieces, toss to coat then set aside to marinate for 30 minutes.

In the meantime, make a start on the nilgiri sauce. Place a medium-sized, heavy-based saucepan over medium heat. Once hot add the oil and ghee. Use to fry the cardamom, fennel seeds, bay leaf, chillies along with the giner-garlc paste for about 2 minutes, until the ingredients are cooked through and aromatic. Now add the chopped onion and ½ tsp sea salt. Continue frying, stirring frequently, for 10 minutes, or until the onion is translucent.

Combine the coriander and mint in a blender, pulse to chop then add 200ml water and process to a smooth sauce. At this point pre-heat you oven to 200C (180C fan/390F/gas mark 6). Once the onions are done, stir in the turmeric, then add the herb puree and cook for another 15-20 minutes, until the oil starts to separate.

While the sauce is cooking, arrange the marinated pumpkin pieces on a baking, tray, transfer to the centre of your pre-heated oven and bake for 15 minutes, until soft and nicely roasted.

In the meantime, in a small frying pan, dry roast the walnuts and black sesame seeds, leave to cool, then put in a food processor with the yellow chilli powder, mango powder and black salt, and pulse to a crumble.

Once you see the oil in the sauce separate, stir in the coconut cream, bring up to a simmer, then check for salt and take off the heat.

Remove the roast pumpkin from the oven and baste with the melted butter.

Pour the hot nilgiri sauce on to a platter, then arrange the roast pumpkin slices on top. Garnish with walnut crumble and chopped coriander, and serve at once.