Khatta Meetha Kaddu
Equipment
- Pan
- Potato masher
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 1 kg Pumpkin peeled and cut into chunks
- 2 tablespoons Mustard oil
- Asafoetida pinch of
- 1 teaspoon Kalonji (Nigella) seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1/2 teaspoon Fenugreek seeds
- 1 tablespoon Lemon juice
- 4 tablespoons Jaggery grated, or soft brown sugar
- 1/2 tablespoon Ghee or Mustard oil
- 4-6 Red chillies dried
To garnish
- Green chillies whole
- Coriander (Cilantro) leaves few
Instructions
- Cook the pumpkin in a large pan of boiling water for 20-25 minutes, or until soft. Drain, return to the pan and, mash with a potato masher.
- Heat the oil in a large, heavy-based pan over medium heat, add the asafoetida and stir-fry for 30 seconds, then add the remaining spices and stir-fry for about 1 minute.
- Stir in the mashed pumpkin, pour in the lemon juice, add the jaggery or sugar, and season with salt. Cook for a further 2-3 minutes.
- Heat the ghee in a small frying pan (skillet) over medium heat, add the dried red chillies, and stir-fry for about 1 minute, or until they turn a shade darker. Pour over the mashed pumpkin mixture and garnish with coriander leaves and green chillies.
Video
Nutrition
Sodium: 19mgCalcium: 293mgVitamin C: 97mgVitamin A: 85690IUSugar: 80gFiber: 7gPotassium: 3549mgCholesterol: 19mgCalories: 848kcalSaturated Fat: 9gFat: 40gProtein: 13gCarbohydrates: 122gIron: 14mg
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