Wednesday, June 6, 2012

Sweet , Sour & Spicy Kaddu / Yellow Pumpkin

Here comes another dish in my "Mom's Special " series . Kaddu or yellow pumpkin is a very integral part of any meal in my household, especially for puja's , festivals & for guest's when we cook a no onion -no garlic meal . Generally it is served as an accompaniment  with aloo -poori or just on it's own with paratha's. There is really something special in the way my mom cooks it -it is sweet , sour, hot & 
spicy all at the same time. Although I have been cooking it for years now but everytime I feel that I just cannot beat what my mom cooks. Here comes the recipe: can be cooked with onions or no onions -choice is your's............


1/2 kg yellow pumpkin ( peeled & chopped)
3-4 green chilli ( chopped)
2" piece of Ginger ( chopped)
1 onion ( chopped )( skip onion if you want a no onion vegetable)
1-2 whole  red chilli 
1 tsp Fenugreek seeds ( Methi seeds)
1/8th tsp Asafoetida powder ( Hing powder)
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chlli powder
Salt to taste
1 tsp mango powder
1/4 tsp garam masala powder
1/2 tsp kasoori methi ( dried green methi leaves)
1 tablespoon sugar ( or sweetner of choice / I used agave nectar)
1-2 tablespoons oil


Start by heating oil in a pan or wok ( Kadhai) , add the methi seeds & let them brown ( make sure oil is not sizzling hot as the methi seeds will burn instantly)  now add red & green chilli, ginger, onion & hing powder & stir till the onions are slightly pink. Now add the pumpkin & saute  for 4-5 minutes till you see slight brown marks on the pumpkin . Add dry spices , turmeric, coriander , red chilli powder & salt to taste . Stir well & cover the dish with a lid. Simmer on low heat for 8-10 minutes/ add 1-2 tablespoons of water if the dish looks too dry . After 8-10 minutes check to see if the pumpkin is thoroughly cooked. 
Stir again thoroughly as wee need a mushy vegetable. Now add the sweetner, kasoori methi , mango powder & garam masala & give it a good stir. The dish is ready &  is best served with poori or a bread of your choice. 

Here it is served as an accompaniment  with aloo tamatar, methi poori, raita & red chilli pickle.