The Weekend Platter – Two Ways with Pumpkin: Sweet & Sour
- Bilkul Online | Sunday Special
- By Rashmi Pradhan
Meetha Kaddu
Sweet Pumpkin with Jaggery & Fennel
A delicious, mildly sweet pumpkin preparation with the earthy flavour of jaggery and the gentle aroma of fennel. A traditional favourite that pairs beautifully with puris, parathas or dal and roti.
Ingredients
-
500 g pumpkin, peeled and diced
-
2 tbsp oil
-
½ tsp cumin seeds
-
½ tsp fennel seeds, lightly crushed
-
1–2 green chillies, slit
-
¼ tsp turmeric powder
-
2–3 tbsp grated jaggery, to taste
-
Salt to taste
-
½ tsp amchur (dry mango powder), optional
-
2 tbsp water
Method
-
Heat oil in a pan. Add cumin and fennel seeds and let them sizzle.
-
Add green chillies, pumpkin, turmeric and salt. Mix well.
-
Add water, cover and cook over low heat for 12–15 minutes, stirring occasionally, until the pumpkin becomes tender.
-
Add jaggery and cook uncovered for another 3–5 minutes, allowing it to melt and coat the pumpkin.
-
Add amchur if you like a gentle tang to balance the sweetness. Serve warm.
Weekly Platter tip: Let the pumpkin retain a little texture instead of mashing it completely. The balance of sweetness, fennel and a hint of spice makes this dish special.
-
Khatta Kaddu
Tangy Pumpkin with Tomato & Tamarind
This lively, sour pumpkin sabzi combines the natural sweetness of pumpkin with tomatoes, tamarind and warming spices. It is a flavourful accompaniment to plain rice, khichdi or hot rotis.
Ingredients
-
500 g pumpkin, peeled and diced
-
2 tbsp oil
-
½ tsp mustard seeds
-
¼ tsp fenugreek seeds
-
A pinch of asafoetida (hing)
-
1 onion, finely chopped (optional)
-
2 medium tomatoes, chopped
-
1–2 green chillies, chopped
-
½ tsp turmeric powder
-
1 tsp coriander powder
-
½ tsp red chilli powder, or to taste
-
1–2 tbsp tamarind pulp, to taste
-
Salt to taste
-
½–1 tsp jaggery, optional
-
Fresh coriander for garnish
Method
-
Heat oil in a pan. Add mustard seeds and fenugreek seeds. Once they crackle, add hing.
-
Add onion, if using, and sauté until translucent. Add green chillies and tomatoes and cook until the tomatoes soften.
-
Mix in turmeric, coriander powder, chilli powder and salt.
-
Add pumpkin and about ¼ cup water. Cover and cook for 12–15 minutes, until tender.
-
Stir in tamarind pulp and simmer uncovered for 3–5 minutes so the flavours come together.
-
Taste and adjust the sourness. Add a little jaggery if needed to balance the tang. Garnish with coriander and serve hot.
Weekly Platter tip: Add the tamarind gradually. Pumpkin varies in natural sweetness, so a careful balance of sour, spicy and sweet flavours gives the best result.
You can also send a maximum of two recipes, subject to editorial approval. They have to be original and accompanied with images if possible. Send at editorbilkul@gmail.com
We seek Sponsors for this column. Please connect with us at infobilkul@gmail.com
Happy Cooking! -
