Masala Kaddu Recipe: Pumpkin is one of those vegetables, that elicits very strong taste reaction from people. Some love it and some hate it. Actually, if you see, it is a pretty nutty vegetable with sweet undertones, the way it is cooked totally transforms how this tastes. You can make a super delicious sweet halwa with it, make it in a pressure cooker in a sweet and salty fashion-or you can cook it the way I am describing today.
This is a super simple, yet insanely delicious recipe. Pumpkin made this way tastes really great with piping hot pooris, poppadoms, mango pickle, and buttermilk! It is a totally great vrat ka khana recipe, festive dish…heavy lunch…anything that you wish to make it!
- 1/2 kg green pumpkin diced. Don’t remove the outer peel.
- 1/2 pinch asafoetida (totally optional)
- 1/2 teaspoon fenugreek seeds(optional)
- 1 teaspoon coriander powder (I prefer home ground one as it is coarser)
- Red Chili powder 1/2 teaspoon
- 2-3 green chilies cut lengthwise
- 1/4 teaspoon turmeric powder
- Salt to taste
- Mustard Oil to cook
In a heavy bottomed skillet, put the desired amount of mustard oil- I use 4 tablespoons. Let this oil really burn up and smoke. Next, once the oil heats up, add the asafoetida, fenugreek seeds and chilies to it. Allow them to fry for 3-40 seconds, turn the flame down and add the chopped pumpkin. Turn the flame up again.
Next add all the spices and salt. Mix well. Cover and cook on low flame for 7-8 minutes.
By this time, the pumpkin would have been cook through and the dish would have rendered its oils. I then proceed to mash like 80% of the pumpkin pieces so that the dish is more flavorsome. Large pumpkin pieces really take away from the taste of the spices. Turn the flame to medium high and allow it to cook for another 3-4 minutes. A little bit of pumpkin might caramelize. Trust me, that part tastes the best ;)
Serve as desired with chapatis or poories…don’t forget the pickle and papad! Oh its totally yummy :P