Must give it a try.
Ingredients
- ½ kg sufeed kaddoo (sitaphal) with green skin (pumpkin)
- 2 tsp oil
- ½ tsp methi dana (fenugreek seeds)
- a pinch of hing (asafetida)
- 1 tsp salt or to taste
- ¼ tsp haldi
- ½ tsp red chilli powder
- 2 tsp sugar
- 1 tbsp amchoor (dried mango powder)
- ½ tsp garam masala
- 2 green chillies – slit lengthways into thin strips
- ½” piece ginger - grated
Instructions
- Peel ¾ of the kaddoo (pumpkin), leaving ¼ part (125 gm) unpeeled, to give a crunch to the prepared vegetable. Cut the vegetable into 1” pieces, but not too thick. The part with the peel should not be thick at all, as only a little bit of peel in each piece will taste nice. Cut the pieces to ¼”- ½” thickness. Wash and keep aside.
- Heat oil in non-stick kadhai or pan. Reduce flame. Add methi seeds and a pinch of hing. Fry till they turn golden.
- Add salt, haldi and red chilli powder. Cook for ½ minute.
- Add the pumpkin pieces. Stir fry for 2-3 minutes on low flame. Add ¼ cup of water. Cover and cook for about 15 minutes, till it turns soft. Water may be sprinkled occasionally, if required.
- When the kaddoo is cooked, add amchoor powder, sugar and garam masala. Mix well.
- Add the green chillies and ginger. Cook for 2-3 minutes. Serve hot with chappatis.