“Khatta Meetha Sitaphal”

Ingredients of Khatta Meetha Kaddu

• 750 gm pumpkin (kaddu/sitaphal)
• 1/2 cup oil
• 1/8 tsp asafoetida (heeng)
• 1 tsp fenugreek seeds (methi dana) – roasted and pounded coarsely
• 1 tsp fennel seeds (saunf) – roasted and pounded coarsely
• 1 tsp cumin seeds (jeera) – roasted and pounded coarsely
• 1 Tbsp thinly shredded ginger
• 3-4 whole red chillies
• Salt – to taste
• 1/2 tsp turmeric (haldi)
• 1 tsp red chilli powder
• 1 Tbsp coriander (dhania) powder
• 1 tsp garam masala
• 1 Tbsp sugar
• Tamarind pulp made from 20 gm tamarind
• 1 Tbsp chopped coriander (dhania) leaves to garnish

Making of Khatta Meetha Kaddu

• 1.Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes.
• 2.Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies.
• 3.Sauté till lightly coloured and add the pumpkin.
• 4.Stir-fry on high heat till it looks glossy.
• 5.Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well.
• 6.Reduce heat, cover and simmer till cooked through. Stir 3-4 times.
• 7.Add tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.
• Served hot garnished with red yellow pepper and pomegranate seeds.

Please Note

You can serve this heavenly dish with butter roti/bread or with parathas, you will never ever forget this nectar special recipes for ages.