Khatti-Meethi Kaddu Ki Sabzi

Von Your Food Lab · 30 Min.

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Zubereitung

1. Wash the pumpkin, cut it, scoop out the seed pulp and keep the skin on. Cut it into small bite-sized cubes.
2. Coarsely crush the ginger, green chillies, coriander seeds and fennel seeds in a mortar and pestle.
3. Heat the mustard oil in a heavy-bottomed pan or kadhai until it smokes, then lower the heat.
4. Add the cumin seeds, fenugreek seeds, dry red chillies, hing, bay leaves and the crushed spice paste. Sauté on low heat for 30 to 45 seconds until aromatic, without burning.
5. Add the pumpkin, salt, turmeric, Kashmiri chilli powder, coriander powder and garam masala. Stir well and sauté on medium-high heat for 2 to 3 minutes.
6. Cover, lower the heat and cook in the pumpkin's own steam for 15 to 18 minutes, stirring every 3 to 4 minutes, until tender and translucent.
7. If you want a saucier texture, add hot water now; otherwise skip it.
8. Add the jaggery, amchur, black salt and crushed kasuri methi. Stir and simmer for 3 to 5 more minutes until the jaggery melts. Taste and adjust the salt, then garnish with fresh coriander and serve hot.

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