Ingredients

• 750 gms. kaddu (pumpkin)
• 4-5 green chillies, slit
• ¼ cup oil
• 4 cloves
• ½ tsp. powdered cinnamon
• 1 black Cardamom, seeds only
• 1 tbsp. ginger, sliced
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1 tbsp. rock salt
• 1 tsp. chilli powder
• 1 tbsp. coriander powder
• 1 tbsp. sugar
• 20 gms. tamarind pulp
• 1 tbsp. fresh green coriander leaves

How to Make Khatta Meetha Kaddu (Pumpkin)

• Peel the kaddu, remove fibres and seeds. Cut into 2-3 cm. (1-1 ½”) pieces.
• Heat the oil, add cloves, cinnamon and black cardamom seeds. Mix well and then add ginger, curry leaves and cumin seeds.
• Saute till lightly coloured, add pumpkin and green chillies, stir fry over high flame, till they look glossy. Add salt, chilli powder and sugar, mix well.
• Lower the flame and leave to simmer, covered, until cooked through, stirring 2-3 times (takes about 20-30 minutes).
• Add tamarind, cook for 2-3 minutes and serve hot, garnished with fresh coriander leaves.