Name: Kaddu Ki Khatti Meethi Subzi recipe by Pallavi Aggarwal at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 500 gm - Yellow pumpkin (peeled and chopped); 2 - Large ,thinly sliced onions; 4 - Medium tomatoes, chopped; 1 tbsp - Ginger garlic paste; Green chilli - (1-2) as per your spicy meter; 1tsp - Methi seeds; 1tsp - Coriander seeds; 1tsp - Kalonji; 1tsp - Fennel powder; 1tsp salt(as per your taste); 1tsp - Sugar; Pinch of amchoor powder

Ingredients Serving: 2

500 gm - Yellow pumpkin (peeled and chopped)
2 - Large ,thinly sliced onions
4 - Medium tomatoes, chopped
1 tbsp - Ginger garlic paste
Green chilli - (1-2) as per your spicy meter
1tsp - Methi seeds
1tsp - Coriander seeds
1tsp - Kalonji
1tsp - Fennel powder
1tsp salt(as per your taste)
1tsp - Sugar
Pinch of amchoor powder

Instructions

Smoke mustard oil in a hot kadhayi. Add dhaniya seeds, kalonji, saunf powder, methi seeds. Let the seeds crackle.
Add sliced onions and wait till the onion gets brown. Add Ginger garlic paste and green chilies, saute till the raw smell goes off.
Add chopped tomatoes and stir for a few minutes. The tomatoes will become mushy and start leaving oil. Add the masalas (salt, garam masala, red chilly powder).
Now add chopped kaddu and lower the heat. Cover and cook. Kaddu will leave some water and start getting mushy and soft. With some presser, mash the kaddu completely.
After some time you will see the kaddu is completely cooked. Add sugar at this time. Switch off the flame and add amchoor powder.
Garnish with coriander and serve hot with Roti/Poori.

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