Follow these steps for perfect results
Kaddu (Pumpkin)
peeled and cut
Tamarind
soaked
Water
Sunflower Oil
Dry Red Chilli
deseeded
Mustard Seeds
Green Chilli
cut into 2 pieces
Raisins
Jaggery
Salt
to taste
Microwave 1/2 cup water and tamarind for 30-40 seconds.
Grind the tamarind mixture in a mixer grinder and strain it.
Wash, peel, and cut the pumpkin, removing the seeds.
Combine pumpkin and tamarind water in a pan.
Cover and cook for 10 minutes, or until the pumpkin is soft.
Mash the pumpkin.
Heat oil in a pan.
Add dry red chili and mustard seeds.
After 10 seconds, add green chilies, raisins, and the pumpkin mixture.
Cook for 1 minute.
Serve hot.
Expert advice for the best results
Adjust the amount of jaggery and chili to your preference.
Use fresh, ripe pumpkin for the best flavor.
Roasting the pumpkin before cooking can enhance its sweetness.
Everything you need to know before you start
10 mins
Can be made 1 day in advance, store in refrigerator.
Serve in a bowl, garnish with a sprig of cilantro.
Serve as a side dish with rice and lentils.
Serve as a part of a thali.
Balances the sweetness of the dish.
Discover the story behind this recipe
Part of the Naga cuisine which emphasizes simplicity and use of local ingredients.