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