• 500 gms pumpkin (kaddu), peeled and diced
• 2 tbsp oil (mustard oil or any vegetable oil)
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (sarson)
• 1 pinch asafoetida (hing)
• 2-3 dried red chilies
• 1 tsp turmeric powder (haldi)
• 1 tsp red chili powder
• 1 tbsp coriander powder (dhania powder)
• 1 tsp fennel seeds (saunf)
• 1-2 tbsp jaggery (or sugar, as per taste)
• 2 tbsp tamarind pulp (imli)
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions: Method:

1. Prepare Pumpkin:
   • Peel and cut the pumpkin into medium-sized cubes.
2. Heat Oil:
   • Heat oil in a pan or kadai. When the oil is hot, add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
3. Add Spices:
   • Add the dried red chilies and fennel seeds. Stir for a few seconds.
   • Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute.
4. Add Pumpkin:
   • Add the diced pumpkin to the pan and mix well with the spices. Stir fry for 2-3 minutes.
5. Cook Pumpkin:
   • Add about ½ cup of water to the pumpkin, cover the pan, and let it cook on low-medium heat for 10-12 minutes, or until the pumpkin becomes soft.
6. Add Jaggery & Tamarind:
   • Once the pumpkin is tender, add jaggery (or sugar) and tamarind pulp. Mix well.
   • Adjust the quantity of jaggery and tamarind based on how sweet or sour you prefer the dish.
   • Cook for another 3-4 minutes until the flavors blend together.
7. Adjust Seasoning:
   • Add salt to taste and cook for another minute.
8. Garnish and Serve:
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with chapati, puri, or paratha.

Tips:

• You can adjust the sweet and sour balance according to your taste by altering the amounts of jaggery and tamarind.
• For a richer flavor, you can add a bit of garam masala toward the end.

Enjoy your Kaddu ki Khatti Meethi Sabji with your favorite Indian bread or as a side dish with rice!