Khatta Meetha Kaddu/ Pumpkin

Khatta Meetha Kaddu/ Pumpkin

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