Thursday, July 21, 2011

Kaddu ki sukhi sabzi (dry Pumpkin vegetable)

Life is full of learning opportunities. This is especially true where the culinary skills are concerned. Most of us have learned a lot from our mothers, but our mother in-laws have also been good teachers.
They introduce us to a very varied style of cooking. Foods which you barely ate are made in a such a way that they become a staple in your diet. One of the dishes which I have learnt from my mother in-law is a simple but fulfilling kaddu (pumpkin)vegetable.

1. Oil- 1Tbsp
2. Pumpkin diced- small
3. Methi dana (fenugreek seeds)- 1/4 tsp
4. Heeng (asafoetida)- a pinch
5. Haldi (turmeric powder)- 1/4 tsp
6. Salt to taste
7. Tomatoes- 1 medium sized
8. Onions- chopped, 3/4 cup
9. Green chillies- 1, chopped
10. Ginger - grated, 1 tsp
11. Sugar- 1/4 tsp to 1/2 tsp depending upon the hotness of chilli used
12. Red chilly powder- 1/4 tsp

1. Heat oil.
2. Add methi dana, heeng and haldi in that order.
3. After 1 min or when methi dana starts to brown add onions, diced pumpkin, tomatoes, green chillies and ginger.
4. Cover and cook on a medium flame.
5. Add a little red chilly powder when it starts cooking.
6. When its almost done. Add half- one tsp of sugar and stir it.
7. It is done when pumpkin is fork tender and not totally mushed up.
8. Serve hot with chapati (Indian flatbread).


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