Khatta Meetha Kaddu

Ingredients

• 750 g kaddu/sitaphal  (pumpkin) the orange or green variety
• 1/2-cup (120 g) oil
• 1/8 tsp Heeng (Asafetida)
• 1 tsp  Methi Dana (Fenugreek seeds)     
• 1 tsp  Saunf  (Fennel seeds)   
• 1 tsp jeera (Cumin)      
• 1 tbsp thinly shredded ginger
• 3-4  Sabut lal Mirch (Whole Red Peppers)
• 1 tbsp salt
• 1/2 tsp  Haldi (Turmeric)
• 1 tsp Chilli powder
• 1 tbsp powdered Dhania  (Coriander)
• 1 tsp garam masala  
• 1 tbsp Sugar
• Tamarind pulp made from 20 g tamarind
• 1 tbsp chopped Hara Dhania (Coriander leaves) for garnish

Preparation

• Roast and powder the methi dana, saunf and jeera, and keep aside.

• Peel the kaddu if using the red variety (not of the green), and scoop out the fibres and seeds in the centre portion before cutting it into 2-3cms (1-1 1/2") pieces.

• Heat the oil in a kadahi/wok and add the heeng, and the methi dana mixture. When there is bit of spluttering, add the ginger and the whole red pepper.

• Saute till lightly coloured and add the pumpkin and stir-fry over high heat, till it looks glossy.

• Add the salt, haldi, garam masala, dhania powder, chilli powder and sugar and mix well.

• Lower the heat and let simmer, covered, till cooked through, stirring 3-4 times in between (takes 20-30 minutes--the red variety will take longer than the green one).

• Add the tamarind, cook for 2-3 minutes, and serve hot garnished with the hara dhania.