Kaddu (Indian-style pumpkin curry)

Ingredients

• 900 g pumpkin or red kuri squash
• 2 tbsp mustard oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2 pieces whole dried red chili pepper
• 1 pinch asafoetida (hing)
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 1 tbsp palm sugar (jaggery)
• 1 tsp green mango powder (amchur)
• to taste salt
• 250 ml water
• 0.5 bunches fresh cilantro

Method

1. Peel the pumpkin, scoop out the seeds and fibers, then cut it into 3 cm cubes. Rinse and drain.
2. Heat the mustard oil in a heavy-bottomed sauté pan until it smokes slightly, then lower the heat to medium (this mellows its pungency).
3. Add the mustard seeds and let them sizzle until they start to pop.
4. Add the cumin seeds, fenugreek seeds, and dried red chili peppers. Sauté for a few seconds without burning them, then add the asafoetida.
5. Stir in the turmeric, chili powder, and ground coriander, mixing quickly to avoid burning the spices.
6. Add the pumpkin cubes and salt, stirring well to coat the pieces in the spices.
7. Pour in the water, cover, and simmer over low to medium heat, stirring occasionally, until the pumpkin is tender and mashes easily with a spoon, about 15 to 20 minutes.
8. Lightly mash some of the pieces with the back of a spoon to thicken the sauce while retaining some chunks.
9. Add the jaggery and amchur, stir, and simmer uncovered for 2 to 3 minutes: the sauce should become glossy, sweet and sour, and thick enough to coat the spoon.
10. Taste and adjust the sweet, sour, and salty balance, then sprinkle with chopped fresh cilantro and serve hot, traditionally with puris, chapatis, or basmati rice.

Nutrition

Per serving

Energy

190.3 kcal

Protein

3.11 g

Carbohydrate

24.55 g

Fat

8.54 g

Fibre

6.17 g

Calcium

25.89 mg

Iron

1.68 mg

Magnesium

15.26 mg