Auriya kaddu

A great way to cook seasonal pumpkins, this authentic recipe comes from the Northern sate of Himachal Pradesh. Here is a simple but flavourful dish of pumpkins with mustard seeds.

Ingredients 
8 cups chopped pumpkin
1 cup chopped cilantro
1 teaspoon amchur (dry mango powder)
1 teaspoon coriander powder (dhaniya)
1 teaspoon turmeric (haldi)
2 -3 whole chili
2 bay leaves
Pinch of asofetida (hing)
1 tablespoon panch phorun ( combination of 5 whole spices - available at any Indian store)
2 tablespoons mustard oil
30 grams black mustard seeds (rai)

Instructions 
Grind mustard seeds in little water and keep aside. Heat mustard oil. Add the panch phorun and asofetida.Add 2-3 whole chili and fry.Add the chopped pumpkin and mix well.Cook for about 15 minutes until the pumpkin is soft.Add turmeric and salt to taste.Cook for a few minutes and then add the dry mango powder.Mash the pumpkin and take off the heat. Let the pumpkin dish cool.Add the ground mustard mixture and mix well.
Serve warmed.


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