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