Khatta - Meetha Kadoo

== Description ==
* Ethnicity - Awadhi, North Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 400 gms. Yellow pumpkin
* A pinch of asafoetida (hing)
* 1/2 tsp. fenugreek seeds (Meyhi Dana)
* 1 tbsp. grated ginger
* 2 Green chillies, finely chopped
* 2 tsp. Coriander powder
* 1/2 tsp. turmeric powder
* 1/4 tsp. garam masala powder
* 1 tsp. Red chilli powder or to taste
* salt to taste
* 2 tbsp. Sugar
* 11/2 tbsp. lemon juice
* Fresh Coriander, washed and finely chopped
* 3-4 tbsp. oil
== Directions ==
# Peel, wash and cut pumpkin into !" pieces.
# Heat oil in a kadai. Add asafoetida, fenugreek seeds. Now add ginger. When it turns brown add green chillies and pumpkin and mix.
# Add salt, turmeric powder, coriander powder, garam masala powder and red chilli powder and mix well. Cover and cook on a medium heat for 10–12 minutes. Stirring occasionally.
# Now add Sugar and lemon juice, mix well. Cover and cook for another 10 minutes or until done. The pumpkin pieces should look like mashed.
# Garnish with chopped coriander. Serve hot with pooris.
# Variation : In place of lemon juice. 1 tbsp. tamarind extract can be used. Add the extarct when pumpkin is almost cooked
Category:Indian Recipes
Category:Awadhi Recipes
Category:Awadhi Vegetarian
Category:Masala Recipes
Category:Fenugreek Recipes
Category:Garam masala Recipes
Category:Asafetida Recipes
Category:Tamarind Recipes
Category:Turmeric Recipes
Category:Pumpkin Recipes
Category:Chile leaf Recipes