Khatta Mitha Kaddu

Method

Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes.

Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies.

Sauté till lightly coloured and add the pumpkin. Stir-fry on high heat till it looks glossy.

Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well.

Reduce heat, cover and simmer till cooked through. Stir 3-4 times.

Add the tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.