Khatta Meetha Kaddu/ Pumpkin
Ingredients
Ingredients
- Yellow pumpkin - 1/2 kg ( nicely chooped in 1 inch cube size)
- Oil - 2 tsp ( I used peanut oil , you can use any neutral vegetable oil)
- Rai - 1/2 tsp
- Cumin/Jeera - 1/4 tsp
- Fennel/ Saunf - 1/4 tsp
- Bay Leaf/ Tej patta - 1 leaf
- Cloves/ Laung - 2
- Cinnamon/ Dal cheeni - 1/2 inch
- Coriander seeds/ Sabut dhaniya - 1/2 tsp
- Methi seeds- 1/4 tsp
- Mango powder/Amchur - 1/2 tsp
- Turmeric /Haldi - 1/2 tsp
- Red Chilli powder - 1/2 tsp
- Jeera powder - 1/2 tsp
- Sugar/ Jaggery - 1 tsp
- Curry Leaves / kadi patta - 5-6
- Fresh coriander
- Dried red chilli - 1 piece
- Chopped Tomato - 1 big
- Salt - as per taste
Steps :
- Heat oil in a kadhai.
- In hot oil add all sabut masala like : Rai, Jeera, Fennel, Bay leaf, Cloves, Cinnamon, Coriander seeds, methi seeds and Red Chilli. Let them cook for 1 min.
- Add Chopped pumpkin, turmeric, salt. give it a nice mix . Cover and cook it on simmer for 7-10 mins until pumkin is little soft.
- Now add Mango powder, Jaggery, Red chilli powder, crushed curry leaves, chopped tomato.
- Cover and cook for 5-6 mins until pumkin is soft and cooked well.
- Garnish with chopped coriander.
- Server hot with Chapati, Poori.
Tips:
- You can add chopped onion if you like along with sabut masala and fry it until translucent.
- I removed the skin of the pumkin as B chopped them for me, but you can keep the green skin and cook it along. This tastes yum.
- Increase / decrease jaggery/ chilli as per your taste.
- You can add hing ( asafetida) as well if you like and get nice fragrance, but for me sabut masala's were enough.
- In north people cook this during Kanya poojan on ashtami day along with halwa, kala chana and poori.
- Do not add hing, onion if you are making satvik/ vrat ka khana
