It is salty, tangy, sweet and spicy; altogether very tasty and gives a great taste when eaten with Parantha or Poori and Raita.
- 1 pound yellow Pumpkin
- Pinch of Asafetida
- ½ tsp Fenugreek seeds
- 2 Green chilies chopped
- 1 tbsp grated Ginger
- 1 tsp Red chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- Salt to taste
- ½ tsp Garam masala powder
- 1 tsp Amchoor powder
- 1 tbsp Lemon juice
- 2 tbsp Sugar
- Coriander leaves chopped
- 3-4 tbsp Cooking oil
- Wash and peel pumpkin. Dice it into small pieces.
- Heat oil in a kadai or wok. Add asafetida, fenugreek seeds and whole dry red chili. When seeds turn brown; add ginger, green chilies and diced pumpkin.
- Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt; mix well. Cover and cook on a low medium heat for 10-12 minutes, stirring occasionally, until done.
- Now add sugar, amchoor powder and lemon juice; mix well. Cook for another 3-4 minutes without lid. The pumpkin pieces should look like mashed.
- Garnish with chopped coriander.
- Serve hot with Roti/Paratha, Daal and Raita of your choice.
Do You Know?
The word pumpkin originates from the word pepon, which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".