22 September 2016

Pumpkin Sweet-Sour Curry

This is a recipe i am writing after a long time. Recently went to a friend's place to attend the Ganpathi festival, where i enjoyed north India's most respected tradition of Bhandara( food as worship offering), which is one of the common expression of sacredness. One is fed a humble meal of dal, subzi(curry), poori(deep fried flatbread) or rice.
My personal favourite was the Kaddu(Pumpkin)subzi, which was light, fragrant and full of flavour.

Pumpkin - 400 grams
Turmeric - 1 tsp
Kashmiri Chilly powder - 2 tsp
Methi(Fenugreek) - 1 tsp
Aamchoor(Dry mango powder) - 2 tsp
Hing(Asafoetida) - 1/2 tsp
Ginger - 1 inch
Jaggery/Brown Sugar - 1.5 tsp
Fresh Coriander - 1 tbsp
Oil - 2 tsp
Salt - to taste

Cut the pumpkin into moderate sized pieces. Heat the pressure cooker and add the oil(I used the Kachi ghani/Mustard oil. Refined oil can be used). 
Add the Methi(Fenugreek) seeds. Then add the hing, grated ginger and stir. Add the turmeric, Kashmiri chilli powder, salt and a teacup of water. Stir well and add the dry mango powder and jaggery/brown sugar.

Add the diced pumpkin and mix thoroughly. Add another 1 and half cup water and pressure cook. Wait for two whistles and switch off. 

Transfer to a bowl and garnish with fresh coriander.
Serve hot with poori or Ajwain Roti.