Sweet & Sour Pumpkin Curry – Kaddu Ki Khatti Mithi Sabzi

Ingredients

• 1 cup pumpkin cut into pieces
• 1 chopped tomato
• 1 tsp panch phoran
• 1/4 tsp hing
• 2 tsp mustard oil
• 1 bay leaf
• 1 dry red chili
• 1 tsp jaggery
• 1/4 tsp aamchur
• 1 tsp lemon juice (optional)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander jeera powder
• 1/2 tsp garam masala
• 1/4 tsp kasoori methi
• Salt to taste
• Water as required

Steps

1. Heat mustard oil in a pan. Add asafoetida, panch phoran, bay leaf, and dry red chilies to temper the oil.
2. Mix a little water with all the spice powders to make a paste. Add the spice paste to the pan and sauté it.
3. Add the chopped tomatoes and mix. Cook for a short time. Add the pumpkin pieces and mix well. Add water, cover, and cook over medium heat until the pumpkin is tender.
4. Add salt and jaggery to taste. Add dried mango powder, ginger, and lemon juice, and cook for one minute. Add dried kasoori methi – fenugreek leaves and coriander leaves and mix again. Turn off the heat. The vegetable dish is ready to serve.
5. Enjoy sweet and sour pumpkin sabzi with puri, roti, or paratha. I served it with phulka roti.