Haryanvi Kaddoo Ki Sabzi Yellow Pumpkin Mustard Curry

Method

1. 1

   Prepare the pumpkin: Peel the pumpkin using a vegetable peeler or knife — the outer skin is tough. Cut in half, scoop out the seeds and stringy pulp from the centre, then cut the flesh into 3 cm cubes. The pumpkin is naturally sweet, so the dish requires less salt than others.

2. 2

   Heat mustard oil: Heat 2 tbsp mustard oil in a wide pan or kadai on medium-high heat until it begins to lightly smoke. Reduce to medium. Smoking the mustard oil removes its sharp raw flavour and mellows it.

3. 3

   Add whole spices: Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 1/4 tsp fenugreek seeds all at once. Wait for them to splutter for 20 seconds. Immediately add 1/4 tsp asafoetida and the 2 broken dried red chillies.

4. 4

   Add pumpkin: Add all the pumpkin cubes at once. Toss to coat with the spiced oil. Spread in a single layer as much as possible.

5. 5

   Add spice powders: Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Mix well to coat all pumpkin pieces evenly.

6. 6

   Cover and cook on low heat: Reduce heat to low. Cover the pan tightly. Cook for 12 to 15 minutes. The pumpkin will release its own moisture and cook in steam. Stir every 4 to 5 minutes to prevent sticking.

7. 7

   Check doneness: Pumpkin is done when a piece can be easily pierced with a fork and falls apart at the edges while the centre is still intact. It should be cooked through and tender.

8. 8

   Add jaggery: Add 1 tbsp grated jaggery if using. The jaggery balances the sourness of amchur and enhances the natural sweetness of the pumpkin. Stir well.

9. 9

   Add amchur and finish: Add 1/2 tsp amchur. Stir gently. Remove from heat. Add fresh coriander leaves.

10. 10

    Serve: Serve as a side dish with roti, chapati or as part of a full dal-roti-sabzi meal.