Halwai July 23, 2021

Ingredients:

• 3 cup – yellow pumpkin, peeled and cut into 2 cm cubes
• 1/2 cup – sour green mango, cut into 2 cm cubes (do not peel)
• 3 green chilies, slit
• 1 red chili, broken into two
• 1 tsp – Cumin seeds
• 2 tbsp – oil
• 1/2 tsp – black pepper Corns
• 1 tsp – fennel (saunf)
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – asafetida powder
• 1 tsp – Sugar
• salt to taste

Method:

  1. Crush cumin, pepper, fennel and fenugreek together, lightly
  2. Heat the oil in a kadai. Add the crushed spices, and fry for few seconds.
  3. Add asafoetida, red chili and green chili. After few seconds, add mango.
  4. Sprinkle with 1-2 tbsp of water. Cover and simmer till the mango is half cooked.
  5. Add pumpkin, salt and sugar. Cover and simmer till the pumpkin is cooked. (sprinkle little water during cooking, if needed)
  6. Serve hot with chapathi.

Recipe courtesy of Chandra Bhat