Follow these steps for perfect results
Amchur (Dry Mango Powder)
Salt
to taste
Garlic
finely chopped
Panch Phoran Masala
Coriander Powder
Mustard Oil
Rice
Mustard Seeds
Asafoetida (hing)
Kaddu (Pumpkin)
cut into small chunks
Ginger
finely chopped
Cumin seeds
Yellow mustard seeds
Soak rice and mustard seeds in 1/4 cup water for 15 minutes.
Grind the soaked rice and mustard seeds into a coarse paste and set aside.
Heat mustard oil in a kadai over medium heat.
Add cumin seeds and asafoetida and allow them to crackle.
Stir in garlic and ginger and sauté for a few seconds.
Add pumpkin, sprinkle with salt, and stir.
Cover the pan and cook the pumpkin for about 10 minutes, or until soft.
Add panch phoran masala, amchur, coriander powder, ground rice and mustard paste.
Stir fry until the masala coats the pumpkin.
Check salt and adjust as needed.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
Adjust the amount of amchur to control the tanginess.
For a spicier dish, add a pinch of red chili powder.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with fresh coriander leaves.
Serve hot with roti or rice.
Pairs well with dal and raita.
Cools down the palate after the spices
Discover the story behind this recipe
A common dish in Himachali households, showcasing local flavors.
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