Khatta Meetha Kaddu
This delectable sweet and sour pumpkin preparation is often paired with puri's . Normally red pumpkin is used however I don't use the red pumpkin as I prefer the taste of the young green pumpkin . If the skin is soft , you dont need to peel it either .
750 Grams Pumpkin ( De seed and cube )
200 Ml Oil ( I use ghee )
A Generous Pinch Of Asafoetida/Hing ( dont go overboard ! )
1 Teaspoon Roasted Fenugreek . Methi Seeds Powdered.
2 Teaspoon Roasted Cumin Seeds ,Powdered.
1 1/2 Teaspoons Roasted Fennel / Sauf Seeds Powdered.
1 Teaspoon Rai ( Optional , gives a good 'look' ! )
1/2 Teaspoon Turmeric / Haldi Powder
1 Tablespoon Ginger ( Chopped )
3-4 Green Chilies Minced ( Depends on how pungent you like it )
3-4 Red Kashmiri Chilies.
2-3 TablespoonsGrated Jaggery / Gur ( again depends on your taste )
3-4 Tablespoons Tamarind / Imli Pulp ( taste dependent ! )
Heat oil , add the hing then the minced ginger and green chilies and the red chilies . Saute 30 seconds or so and add the kaddu . Saute 2-3 minutes then in go all the masaala s . Cook covered over low heat till kaddu is cooked but semi firm - about 10 minutes . At this stage add the imli and gur . I suggest you add half the quantities and keep tasting adding more or less of each depending upon how sweet and sour you want it . Cook covered another 5 minutes for all flavors to merge . You can cook the kaddu to a gooey consistency or leave it semi firm .Sprinkle with dhania leaves when ready to serve .