Pumpkins remind you of Halloween.Bright, beautiful, yellowish-orange shade.They are all over the place.Famous all across the world.Trick and treat,anyone.The West uses them in soups,pies and scones.However, in India,we use it to make halwa and tangy pumpkin curry.Also known as 'kashiphal ki khatti meethi sabji'.
Uttar Pradesh and variety of cuisine
This curry is quite popular in Indian plains especially Uttar Pradesh.You will see many stalls selling this tangy vegetable with fried 'kachori' for breakfast along with hot cuppa tea.
You cannot miss it if you happen to be in the gullies of Benaras.
A single state yet so many diverse cuisines.
Why the humble pumpkin?
This curry has a great taste and very little calories. It tastes great with fried flat bread.We call it 'Poori' or 'Kachori'.
You can find pumpkins in all seasons.
Hence, it is available almost all round the year.Cooks really fast and has a slightly sweet taste.
Pumpkins are wholesome.They are cheaper and needs less spices to cook.This makes it a sweet and spicy,tangy curry,easy to cook.You also need very little oil to cook it.
Ingredients and step-by-step instructions
Scroll below to read the tangy pumpkin curry recipe:
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