Khatta Meetha Kaddu - Rajasthan

• Amchur

  5 g

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  3 g

• Cumin seeds

  3 g

• Fennel seeds

  3 g

• Fenugreek seeds

  2 g

• Jaggery

  15 g

• Oil

  15 ml

• Pumpkin

  cubed

  350 g

• Red chili powder

  3 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Cut the pumpkin into rough cubes, leaving the skin on if tender.
2. 2Heat oil and crackle fenugreek seeds, fennel and cumin; add asafoetida.
3. 3Add turmeric, chilli powder and coriander powder, and stir briefly.
4. 4Add the pumpkin and salt, toss, then cover and cook 12-15 minutes until soft, mashing lightly.
5. 5Stir in jaggery and amchur, and cook 3 minutes until glossy.
6. 6Garnish with coriander and serve with poori.