Pumpkin

khatta Meetha kaddu / Sweet & Sour Pumpkin….

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Khatta mitha kaddu is a red pumpkin based vegetable with a delectable sweet and sour taste. This khatta meetha kaddu is typically paired with fried puris . This is fairly simple Pumpkin chunks cooked with sweet and sour flavors of lemon. chillies, with a hint of sugar .

Serves :1

Ingredients :

1 cup yellow OR Orange pumpkin/kaddu
1/2 tsp cumin seeds /jeera
2 green chilies optional
1/2 tsp black pepper/kali mirch powder
1 tbs lemon juice
1 tbsp cooking oil
2 tsp sugar or as required
rock salt or salt to taste
1 tsp garam masala . Optional ( i did not use any )

Instructions :

Peel and chop the pumpkin into pieces

Heat the oil in a kadahi / pan and add cumin seeds. When they begin to splutter, add green chillies.

Sauté till lightly coloured and add the pumpkin. Stir-fry on high heat till it looks glossy.

Add salt and black pepper powder and sugar. Mix well.

Reduce heat, cover and simmer till cooked through. Stir 3-4 times.

Now add the lemon juice , cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.

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SRI-LANKAN PUMPKIN CURRY – Pumpkin in Coconut Sauce

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A simple but delicious pumpkin curry recipe that uses curry powder and is thickened and flavored with coconut milk .it is truly flavorful dish to serve with steamed white rice .

ingredients:

Pumpkin – 200 g , peeled and cubed
Onion – 1 chopped
Garlic cloves – 3 chopped
Ginger – 1/2 inch chopped
Curry Powder – 1 tsp
Red Chilli powder – 2 tsp (adjust to your spice level)
Turmeric powder – 1/4 tsp
Curry leaves – A few ( optional )1
Cumin seeds – 1/2 tsp
Grated coconut – 5 tsp (dry roast before garnish)
Coconut milk – 1 cup
Salt to taste
Oil 2 tbs

Procedure:

Heat 1 tbsp of oil and saute garlic,ginger and saute for few seconds. Then add cumin seeds, onion and curry leaves. Saute till onion turns light brown in color. Add the red chilli powder, turmeric powder and curry powder.
Add pumpkin and coconut milk, enough salt and simmer down for 5 to 8 minutes until pumpkin is cooked through.
Turn off the heat and garnish it with dry roasted grated coconut. (you can also use freshly grated coconut)

This curry taste best with white rice …

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