Kaddu ki Subzi / Pumpkin Curry

Recently I had tried a couple of versions of pumpkin curry, north Indian style. This is one of those and comes from the Benaras region. And of course this is not the only way a pumpkin aka kaddu ki subzi is prepared locally. All you need to make this quick, easy and delicious curry is pumpkin and spices from your pantry. The original recipe used not so ripe pumpkin as mine was and also included some potatoes that I have omitted. The orange hued pumpkin lends a sweetness to the curry here which can be of course balanced adjusting the quantities of chili powder and dry mango powder to the desired level. This is a great accompaniment to go along with Benarasi kachori and aloo. Trust me, this trio, a signature breakfast of the region makes a lip smacking meal anytime.  

Recipe source: Here

Ingredients:

1 tsp. mustard oil / sarson ka tel

1 tsp. mustard seeds / rai

1 tsp. cumin seeds / jeera

A pinch of fenugreek seeds / methi ke daane

1/4 tsp. fennel seeds / saunf

1 tbsp. ginger / adrak paste

A pinch of asafoetida / hing

1/4 to 1/2 tsp. turmeric powder / haldi

2 cups pumpkin / kaddu cubes with the skin on (I peeled the skin.)

Salt / namak to taste 

Chili powder / mirchi to taste

1 cup water

2 tsp. dried mango powder / aamchoor or as needed

2 tbsp. cilantro / mint leaves (optional)

Directions:

* Heat oil in a kadai / pan and add mustard, cumin seeds, fenugreek seeds and fennel seeds. When mustard seeds start to splutter, add ginger, asafoetida and stir well. 

* Add turmeric and pumpkin cubes to the pan and stir for minute. Add salt, chili powder and water to the pan. Cover and cook until done on medium flame. If the curry is prepared without potatoes, the curry is done in no time. 

* Finally add dry mango powder and mash the curry a little, if needed. Add chopped mint or cilantro leaves, if desired to make it more flavorsome.

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