Recipe- Khatta Teekha Kaddu
“A popular north Indian Khatta teekha kaddu cooked with Indian spices goes well with chole and poori.”
Course
Main Course
Cuisine
Indian
,
North
Servings
Prep Time
4
People
5-7
Minutes
Cook Time
25
Minutes
Servings
Prep Time
4
People
5-7
Minutes
Cook Time
25
Minutes
Ingredients
0.5
kg
Pumpkin/ Kaddu
(Washed and chopped)
2
tbsp
Oil
1
pinch
Asafoetida/ Hing
0.5
tsp
Methi Daana
4-5
nos
Red Chili Whole/ Lal Mirch Sabut
0.5
tsp
Red Chili Powder
0.5
tsp
Turmeric Powder/ Haldi
2
tbsp
Coriander Powder/ Dhaniya
0.5
tsp
Salt
1
tsp
Dry Mango Powder/ Aamchur
Instructions
Wash, remove skin (or not, you may also cook with skin if it is green), chop in to small pieces. Keep aside.
Heat oil in a pan, add hing, methi daana and sabut lal mirch, fry.
Now add haldi powder, lal mirch powder and dhaniya powder, fry.
Now add chopped kaddu, sprinkle salt and Toss well.
Cover the cook at low flame for 15-20 minutes. (Keep tossing in between to avoid burn)
When done sprinkle aamchur powder, mix lightly and serve.
Enjoy with chapati, paratha, poori or kachori!
Recipe Notes
Adjust chili and salt as per your taste.
You may also cook with skin (Preferably if it is green, usually i discard yellow skin)
Toss lightly avoid spoon to mix otherwise it will become a paste.
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