Tuesday, 26 June 2012

Khatta Meetha Kaddu

1 Kg Yellow Pumpkin 
Choose a pumpkin with a soft yellowish greenish skin - which you wont peel , or else if working with a tough yellow skin kaddu  peel and cut into 2-3" size pieces - discard seeds.
Generous Amount of Mustard Oil .
1/2 Teaspoon Methi Seeds.
A Generous Pinch of Hing.
4-6 Dried Red chilies.
1 Teaspoon Roasted Jeera Powder ( grind fresh  ).
1 Teaspoon Roasted Sauf Powder ( grind fresh ).
1 Tablespoon Dhania Powder.
3 Tablespoons Tamarind Paste ( Can adjust at the end too ).
3 Tablespoons Grated Gur ( as above ).
Haldi.
Salt .

In smoking hot oil add the methi seeds , hing and the red chilies . Within seconds the methi seeds will turn dark brown , immediately add the pumpkin and sauté over a high flame 3-5 minutes till the pumpkin is nice and glossy . Now add all the masaalas , mix well , lower heat and cook covered stirring occasionally - 10-12 minutes , till done . Lastly add the tamarind and grated Gur , cook a few minutes till well blended . Taste and adjust as needed.

You can make the pumpkin mashy and pasty or semi firm , tastes wonderful either ways .

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