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Khatta - Meetha Kadoo
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 Ingredients |
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400 gms. Yellow Pumpkin
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A pinch of Asafoetida (Hing)
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1/2 tsp. Fenugreek seeds (Meyhi Dana)
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1 tbsp. grated G, fin
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inger
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2 Green chillies
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ely chopped
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2 tsp. Coriander powder
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1/2 tsp. turmeric powder
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1/4 tsp. Garam masala powder
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1 tsp. Red chilli powder or to taste
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Salt to taste
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2 tbsp. Sugar
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11/2 tbsp. Lemon Juice
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Fresh Coriander, washed and finely chopped
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3-4 tbsp. Oil
Method
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Peel, wash and cut pumpkin into cubical pieces.
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Heat oil in a kadai. Add Asafoetida, fenugreek seeds.
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Now add ginger. When it turns brown add green chillies and pumpkin and mix.
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Add salt, turmeric powder, coriander powder, garam masala powder and red chilli powder
and mix well.
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Cover and cook on a medium heat for 10-12
minutes. Stirring occasionally.
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Now add sugar and lemon juice, mix well. Cover
and cook for another 10 minutes or until
done. The pumpkin pieces should look like mashed.
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Garnish with chopped coriander. Serve hot with pooris.
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