Long Pumpkin Cakes

Ingredients

• 2 medium (about 500g each), or 3 smaller ones long pumpkin (bottle gourd / opo squash) (Also known as bottle gourd or opo squash. Choose firm, pale green gourds with no soft spots. Peel and slice thinly.)
• 1 seer (approximately 900g / 2 lbs) black pulse (urad dal / black gram lentils, husked and split) (A seer is a traditional Indian unit approximately equal to 900g. Use husked and split urad dal (white inside) for easier grinding. Remove any remaining pods or debris before soaking.)
• 1 enough to submerge the pulse by 5cm water (For soaking the black pulse. Use cold or room-temperature water.)
• 1 to taste (approximately 1–2 teaspoons) salt (Add to the mixed batter to season. Adjust to your preference.)
• 1 tablespoon cumin seeds (Bruise or lightly crush with a mortar and pestle or the flat of a knife to release their aroma before adding to the mixture.)
• 0.25 teaspoon asafoetida (hing) (A little goes a long way. Asafoetida has a very pungent smell raw but mellows when cooked, adding a garlic-onion-like depth. A small pinch is sufficient.)
• 1 cup (approximately 240ml), enough for shallow or deep frying ghee (clarified butter) (Use enough ghee to submerge or generously coat the cakes during frying. Ghee has a high smoke point and gives a rich, nutty flavour.)

Instructions

1. 1Wash 2–3 long pumpkins (bottle gourds) thoroughly under running water. Using a sturdy vegetable peeler or a sharp knife, peel away all of the skin — the skin is tough and should be completely removed. Cut the gourds in half lengthways and scoop out any large seeds with a spoon if present. Then cut the flesh into small, thin slices roughly 3–5mm thick. Set aside in a large bowl.
2. 2Measure out approximately 900g (1 seer) of black pulse (urad dal). Spread the pulse out on a flat tray or clean surface and pick through it carefully, removing any remaining pods, stones, husks, or debris. This is called 'clearing the pulse of pods'. Once sorted, transfer to a clean bowl.
3. 3Place the cleaned black pulse into a large bowl. Pour in enough cold water to submerge the pulse by at least 5cm (about 2 inches). Leave the pulse to soak for at least 4–6 hours, or overnight if convenient — longer soaking makes grinding much easier. The pulse will swell and soften as it absorbs the water.
4. 4Drain the soaked black pulse through a colander, discarding the soaking water. Transfer the drained pulse to a blender, food processor, or wet grinder. Add a small splash of fresh water (just enough to help the blades move) and blend until you have a smooth, thick paste with no whole or coarse pieces remaining. This is what 'grind it properly' means — the paste should be fine and consistent. If your blender struggles, add water one tablespoon at a time, but keep the paste as thick as possible.
5. 5Place the sliced long pumpkin (from Step 1) into a large mixing bowl. Add the ground black pulse paste (from Step 4). Add salt to taste — start with 1 teaspoon and adjust. Mix everything together thoroughly with a large spoon or clean hands until the pumpkin slices are well coated in the pulse paste and the salt is evenly distributed.
6. 6Measure out the cumin seeds and place them in a mortar and pestle. Bruise (lightly crush) them — you are not grinding them to a powder, just cracking them open slightly to release their aroma and oils. Add the small amount of asafoetida to the mortar and give it a brief bruise as well. Add the bruised cumin and asafoetida to the pumpkin and pulse mixture and stir well to combine.
7. 7Line a clean, flat surface such as a large tray, bamboo mat, or baking sheet with a clean cloth or parchment paper in a sunny or well-ventilated spot. Take spoonfuls of the pumpkin and pulse mixture and flatten them into small round cake shapes on the surface, roughly 5–7cm in diameter and about 5mm thick. Leave them to dry in the sun or in a warm, airy place for 1 to 2 days, turning them over once halfway through to ensure they dry evenly on both sides. They should feel firm and dry to the touch when ready — not sticky or wet.
8. 8Once the cakes are fully dried, heat enough ghee in a wide, heavy-bottomed frying pan or kadai (wok) over medium heat to generously cover the base, or enough for shallow frying. To test if the ghee is ready, drop in a tiny piece of the dried cake — it should sizzle immediately. Carefully add the dried cakes in batches, without overcrowding the pan. Fry for 2–3 minutes per side until golden brown and crisp, turning once with tongs or a slotted spoon. Remove and drain on a plate lined with paper towels. Repeat with remaining cakes. Serve warm.