Khatta Meetha Kaddu (Vrat)

Ingredients

• Kaddu (pumpkin ) 750 g
• Green chillies, slit 4-5
• Ghee (Clarified butter) 1/4 cup (60 g)
• Laung (cloves) 4
• Dalchini (Cinnamon), powdered 1/2 tsp
• Badi elaichi (black cardamom) 1
• Ginger, sliced 1 tbsp
• Kadhi patta 1 sprig
• Zeera (cumin seeds) 1 tsp
• Sendha namak (rock salt) 1 tbsp
• Chilli powder 1 tsp
• Dhania powder (coriander) 1 tbsp
• Sugar 1 tbsp
• Tamarind pulp made from 20 g
• Hara dhania (Coriander leaves) chopped 1 tbsp

Preparation

• Peel pumpkin, scrape off the fibres and seeds and cut it into 2-3cms (1-1 1/2") peices.

• Heat the oil and add the laung, dalchini and elaichi. Mix well and then add the ginger, kadhi patta and the zeera.

• Saute till lightly coloured, add pumpkin and green chillies, and stir fry over high heat, till glossy.

• Add salt, chilli powder and sugar and mix well. Lower the heat and let simmer, covered, till cooked through, stirring 3-4 times (takes 20-30minutes).

• Add tamarind, cook for 2-3 minutes, and serve hot garnished with the hara dhania.