Achari Kaddu

We generally prepare pumpkin ‘khatta-meetha’ (sweet and sour). But my husband is not a great fan of it. But other preparations of kaddu like masala kaddu, kaddu palak, kaddu mooli etc he loves. All of them taste nice.

Let us start cooking!!!

Ingredients:
Yellow pumpkin: 200 gm (washed and cut into small chunks)
Mustard oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Rai ki dal: 1 tsp
Methidana powder: ½ tsp
Ajwain (carom seeds) powder: ½ tsp
Fennel seeds powder: 1 tsp
Coriander powder: 2 tsp
Red chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Coriander leaves: 1 tbsp (washed and finely chopped)
Salt as per taste

Method:
1. Heat oil in a kadai. Add asafetida and mustard seeds. Let the seeds splutter.
2. Now add methidana powder, cumin seeds, rai ki dal, ajwain powder, saunf powder. Sauté for few seconds.
3. Add pumpkin and mix well.
4. Add coriander powder, turmeric powder, salt and red chilli powder. Mix well.

5. Cover it and let it cook for 10-12 minutes, stirring occasionally.
6. If the pumpkin is sticking to the base then add few drops of water.

7. Garnish with coriander leaves and serve hot with chapattis, paranthas etc.

Tips:
1. If the skin of pumpkin is removed the veggie will become a little mushy.

See you soon with a new recipe till then Happy Cooking!!!