If you can lay your hands on tender green pumpkin do give this a shot and cook it unpeeled. Unlike the yellow pumpkin which tends to become very sweet , the green one has no strong defined flavors so takes on what it's ' fed ' beautifully . Here we go khatta - meetha - but only a hint of sweet and sour.
750 Grams Green Kaddu - Unpeeled and cubed.
2" Ginger - Grate half and make pasted of the balance half.
1/2 Teaspoon Methe Seeds.
1.5 Teaspoons Black Mustard Seeds.
1 Tablespoon Dhania Powder.
1/2 Teaspoon Haldi Powder.
3-4 Green Chilies Paste ( adjuat ).
1 Tablespoon Lemon Juice.
4-5 Tablespoons Thick Tamarind Paste. ( adjust ).
2 Tablespoons Grated Jaggery / Gur ( adjust ).
200 Ml Hot Water.
1 Teaspoon Ghee.
Heat oil , bring to near smoking , reduce heat and splutter methe seed , as they begin to color add mustard seeds . Next tip ginger PASTE and saute till ginger cooks , now add in the chili paste and hing and immediately add kaddu , salt and haldi . Stir well , cook covered for 5-7 minutes , add a splash of water if needed.Kaddu will be half done.
Mix dhania powder , gur , imli , lemon juice in 200 ml hot water along with balance grated ginger and stir into the kaddu , cook covered for another 10 minutes or so till done. Add ghee while taking the dish off heat . The beauty of this delicious dish is that you get to adjust and correct all flavors even after it's cooked .I like to keep the chilies high to balance out the hint of sweet and sour.
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