Name: Achari Kaddu/ Pumpkin recipe by Shalini Aul at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Pumpkin (yellow/green) - around 500 to 600 gms cut into small pieces with skin; Green chillies 3-4 diced; Ripe mangoes 2-3 cut into cubes after removing the skin; Kalonji or nigella seeds - 1/2 tsp; Hing or asofoetida - 1/4 tsp; Saunf or fennel seeds - 1/2 tsp; Jeera or cumin seeds - 1/2 tsp; Methi or fenugreek seeds - 1/4 tsp; Rai or Mustard seeds - 1/2 tsp; Mustard oil - 4 tbsp; Turmeric powder - 1/2 tsp; Coriander powder - 1/4 tsp; Salt to taste; Coriander leaves for garnish

ABOUT Achari Kaddu/ Pumpkin RECIPE

A simple, wholesome, healthy and nutritious recipe made in a jiffy and eaten without any fuss.

Ingredients Serving: 4

Pumpkin (yellow/green) - around 500 to 600 gms cut into small pieces with skin
Green chillies 3-4 diced
Ripe mangoes 2-3 cut into cubes after removing the skin
Kalonji or nigella seeds - 1/2 tsp
Hing or asofoetida - 1/4 tsp
Saunf or fennel seeds - 1/2 tsp
Jeera or cumin seeds - 1/2 tsp
Methi or fenugreek seeds - 1/4 tsp
Rai or Mustard seeds - 1/2 tsp
Mustard oil - 4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/4 tsp
Salt to taste
Coriander leaves for garnish

Instructions

Heat mustard oil until it is smoky and the raw smell is removed. Turn off the flame for about a minute.
Reheat the oil again after a minute and add in the green chillies and the asafoetida/hing.
Add the rest of the seeds and saute for a few seconds untill the mustard seeds crackle.
Add the pumpkin and the mango and mix properly.
Reduce the flame and let the pumpkin cook and become soft. Stir it occasionally and keep it covered for a minute or two.
By now the pumpkin should be slightly mushy. Add the turmeric, salt and coriander powder.
Garnish with coriander and serve hot

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