6—Khatta Meetha
pumpkin (Kaddu)
Mildly spiced sweet and sour pumpkin dry curry.
Ingredients
- 2 cups pumpkin/kaddu or petha
- 1 tsp cumin/jeera
- 1/4 tsp roasted cumin (bhuna jeera) powder powder
- 1/4 tsp black pepper/kali mirch powder
- 1/2 tsp dry mango powder/amchur or as required
- 1 tbsp peanut oil/mungphali ka tel
- 1 to 2 tsp sugar or as required
- Rock salt or sendha namak as required
Instructions
- Rinse, peel and chop the pumpkin.
- Heat oil in a pan and crackle the cumin seeds.
- Add the pumpkin, sugar and salt.
- Stir and cover the pan, simmer the pumpkin pieces till they are softened.
- In case the water dries up, then add about 2-3 tbsp water and cook.
- Keep on checking at intervals and if the water continues to dry, then add a few tbsp of water again.
- The pumpkin should not get mushy.
- Add the mango powder and simmer for a minute.
- Lastly season with roasted cumin powder and black pepper powder.
- Garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.
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