Pumpkin Quesadillas

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Ingredients:

10 whole wheat homemade roti/chapati/tortillas

1 cup mozzarella cheese diced or grated

Oregano seasoning mix

For filling -

1/2 kg pumpkin washed, peeled, and cubed

1 tsp panchporan (optional)

1 onion chopped

4-5 garlic cloves chopped

Salt, and black pepper to taste

2 tsp sesame or olive oil

Method:

For filling -

Put oil in a wok. Add panchporan (optional - an Indian spice that is a mix of cumin, fenugreek, brown mustard seeds, fennel, and nigella seeds). Add garlic and onions. Let it get brown a bit. Add the pumpkin. Stir well and cover the lid. Let it cook for a few minutes. Add salt and pepper, and cook again for a few minutes till the pumpkin is soft and gets mashed easily. Switch off the gas. Let it cool down. Divide the pumpkin mixture so you can exactly make that many quesadillas.

Take a roti/chapati/tortilla and spread the pumpkin mix and add cheese and oregano on top of it.

Cover it with another tortilla. Heat a pan on the stove and brush a little oil but you can skip using the oil. Put this quesadilla on the pan on medium to high heat and let it brown. Flip and cook on the other side till it gets brown and the cheese inside it melts. You may add cheese on both sides or may apply any spread/sauce on the roti/tortilla before adding pumpkin.

Cut it into 4 parts and serve with salsa. Make the rest of the quesadillas in the same way.