KHAtta Meetha Kaddu – Tangy Sweet Pumpkin

20140806-035130 pm-57090653.jpgThis is one my mother-in-laws recipe and i just love it. She makes some amazing food. Rajma, palak paneer, khichdi and this is one of them.20140806-032121 pm-55281433.jpgIngredients

20140806-032608 pm-55568732.jpg1/4 kg – Sweet pumkin, unpeeled pieces.
2 tbsp – Oil
1 tsp – Fenugreek seeds
1 tsp – Red chilly powder
2 tsp – Coriander powder
1 tsp – Turmeric
1/2 tsp – Hing
10 to 12 – Curry leaves
2 no – Cinnamon
3 no – Clove
1 no – Elaichi
Salt to taste
2 tsp – Amchur
1 lemon size – Jaggery

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Method
In a kadhai heat oil. Add cinnamon sticks, clove, elaichi and fenugreek seeds and let it brown. Add curry leaves, hing and onions to this. Let the onions brown a little. Add the pumpkin pieces to this. Saute for two minutes on high flame. Add salt, red chilly powder, haldi and coriander powder to this, mix well, lower the flame and cover with a lid.

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Let the pumpkin cook well. Keep mixing now and then just to avoid it from burning. Dont mix too rigorously as the pumpkins might mash and become very mushy. Keep the pieces intact as much as possible. Add amchur and jaggery to this and mix and cook for an other couple of minutes more.

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