Chunks of yellow pumpkin cooked in mustard oil with cumin, fennel and dried red chillies — a simple, sweet-savoury everyday side dish of Haryana.
Ingredients
600g yellow pumpkin (kaddu/sitaphal) — peeled, deseeded and cut into 3 cm cubes
2 tbsp mustard oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds (saunf)
1/4 tsp fenugreek seeds (methi dana)
1/4 tsp asafoetida
2 dried red chillies — broken into pieces
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp amchur (dried mango powder)
1 tbsp jaggery — grated (optional, but traditional — pumpkin and jaggery are complementary)
Salt to taste
2 tbsp fresh coriander leaves
Method
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.
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.
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.
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.
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.
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.
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.
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.
Add amchur and finish: Add 1/2 tsp amchur. Stir gently. Remove from heat. Add fresh coriander leaves.
Serve: Serve as a side dish with roti, chapati or as part of a full dal-roti-sabzi meal.