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