Khatta Meetha Kaddu..

Ready in the pressure pan

Ever visited Delhi’s famous Paranthe wali gali where they turn out scores of varieties of paranthas which are more like stuffed puris?

 Those who have often talk about the lovely side dishes they serve, and one of them is made of

Kaddu, also called sitaphal… or yellow pumpkin.. Not too much of a favourite with many, but nevertheless a good vegetable.

My mother-in-law who is no more, used to make what  is called khatta-meetha kaddu, that translates to sweet and sour pumpkin. But it is  not in the least like the sweet and sour of Chinese food. What she served was very north Indian spicy, and a mashed version.

I learnt what she made from her, and  made slight changes to make it look .like the one at Paranthe wali gali. While she would peel the skin, I did not. And while she would mash it, I did not. It  tastes…well ..almost as good, as a side dish with rotis or home made paranthas. And it looks like it will make a good veg accompaniment for dal-chawal as well.

Here goes the recipe:

Yellow pumpkin , cut into cubes- ½ kg

Green chillies, deseeded and finely chopped-five or sox

Grated ginger—a teaspoon full

Refined oil(I prefer mustard oil for this) –three teaspoons

Jeera-1 tsp

Dhania seeds-1 tsp

Hing-a pinch

Methi (funugreek) seeds-1 tsp

Red chilli powder-1 tsp

Turmeric powder-1 tsp

Amchur or Anardana(dry mango powder or dry pomegranate seeds)-1 tsp

Brown or ordinary sugar-1tsp

Salt to taste

Pour the oil into a pressure pan—a pressure cooker will also be fine--, let it smoke. Throw in the jeera, dhania, methi seeds,hing, stir once.Add the grated ginger, stir once more. Now add the pumpkin cubes, and stir such that the oil coats them. Add the turmeric, red chilli powder,salt, and stir. Sprinkle some water , turn the pumpkin around once, and put the lid and pressure cook for about seven minutes. Switch off, wait for about ten minutes for the pressure to come down, and open the lid.

Now add the amchur or powdered anardana, and the sugar, and stir well.

Garnish with green coriander and grated ginger.

Photo by Pramod Pushkarna/Images India