Pumpkins remind you of Halloween,of bright beautiful yellowish orange shade all over the place if you have stayed in the west.The West has forever been using these to create soups,pies and scones.However, in India,we have been using pumpkin to make sweet and tangy pumpkin curry or ‘kashiphal ki khatti meethi sabji‘ which taste great with fried flat bread ‘Poori‘ or ‘Kachori‘.It has a great taste and very little calories,is available almost all round the year and cooks fast.Sweet and spicy,tangy pumpkin curry is easy to cook,takes very little oil.If you happen to be in the gullies of Benaras in Uttar Pradesh,you will see many stalls selling this tangy vegetable with fried ‘kachori‘ for breakfast along with hot cuppa tea.
Scroll below to read the tangy pumpkin curry recipe:
- 2 tbsp clarified butter or 'ghee'/Use any oil if you want to make it vegan
- 1 small piece of ginger or ‘adrak’
- 1 tsp cumin seeds or Jeera
- ½ tsp salt
- ½ tsp sugar
- ½ kg yellow pumpkin
- ¼ cup groundnut crushed
- Dice the pumpkin into small pieces and steam it for 8-10 minutes.
- Crush the groundnuts coarsely in a food processor.
- In a pan, heat the ghee and add the cumin seeds and ginger to it.
- Once the cumin seeds splutter, add the crushed groundnuts, toast it for 2-3 minutes.
- Add the diced pumpkin to it followed by salt and sugar.
- Let it cook for 5-7 minutes,mix the pumpkin slowly else the pieces will break
- Turn off the heat , serve warm
- You can also use oil instead of ghee.
- Add some 'amchur' or dried mango powder/few drops of lemon juice if you want to add sourness to it after curry is done.
- You can also add tsp ground 'saunf' /powdered fennel seeds to improve the flavor