Khatta - Meetha Kadoo

Description

 * Ethnicity - Awadhi, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 400 gms. Yellow Pumpkin
 * A pinch of Asafoetida (Hing)
 * 1/2 tsp. Fenugreek seeds (Meyhi Dana)
 * 1 tbsp. grated Ginger
 * 2 Green chillies, finely chopped
 * 2 tsp. Coriander powder
 * 1/2 tsp. turmeric powder
 * 1/4 tsp. Garam masala powder
 * 1 tsp. Red chilli powder or to taste
 * Salt to taste
 * 2 tbsp. Sugar
 * 11/2 tbsp. Lemon Juice
 * Fresh Coriander, washed and finely chopped
 * 3-4 tbsp. Oil

Directions

 * 1) Peel, wash and cut pumpkin into !" pieces.
 * 2) Heat oil in a kadai. Add Asafoetida, fenugreek seeds. Now add ginger. When it turns brown add green chillies and pumpkin and mix.
 * 3) Add salt, turmeric powder, coriander powder, garam masala powder and red chilli powder and mix well. Cover and cook on a medium heat for 10-12 minutes. Stirring occasionally.
 * 4) Now add sugar and lemon juice, mix well. Cover and cook for another 10 minutes or until done. The pumpkin pieces should look like mashed.
 * 5) Garnish with chopped coriander. Serve hot with pooris.
 * 6) Variation : In place of Lemon juice. 1 tbsp. Tamarind extract can be used. Add the extarct when pumpkin is almost cooked