Katta kaddu(pumpkin) is a very tasty dish and is sour and sweet in flavour. It is a traditional recipe of Himachal Pradesh and is served in himanchali dham. It is also served with himachali-kachori. It also go well with chapati or prantha.
Ingredients:-
Kaddu(pumpkin)- 1/2 kg
Mustard oil- 1tbsp
Sukhi lal Sabut mirch-2 no
Ginger- 1 tsp
Jeera - 1 tsp
Dhaniya powder- 1tsp
Methi powder-1/3 tsp
Hing - 1 pinch
Sugar - 3 tsp
Amchoor - 1 1/2 tsp
Haldi -1/2 tsp
Salt to taste
Dry coconut pieces - 7-8 no(optional)
Raisin- 8-10 no (optional)
Method:-
Wash kaddu and peel it and cut into 1 inch pieces. Heat oil in the pan. Add sukhi lal mirch let it crack , add hing ,jeera, dhaniya powder ,methi powder,stir all the masala add kaddu, mix it properly . Add ginger, salt ,haldi, sugar , amchur and salt. Stir and cover the pan and simmer the gas till the kaddu are soften and cooked well. There is no need to add water as kaddu has lot of juices. Keep on checkingat interval also add coconut pieces and raisins. Onces the pumpkin is cooked well garnish with coriander leaves and servr it with chapati or parantha.
Kaddu(pumpkin)- 1/2 kg
Mustard oil- 1tbsp
Sukhi lal Sabut mirch-2 no
Ginger- 1 tsp
Jeera - 1 tsp
Dhaniya powder- 1tsp
Methi powder-1/3 tsp
Hing - 1 pinch
Sugar - 3 tsp
Amchoor - 1 1/2 tsp
Haldi -1/2 tsp
Salt to taste
Dry coconut pieces - 7-8 no(optional)
Raisin- 8-10 no (optional)
Method:-
Wash kaddu and peel it and cut into 1 inch pieces. Heat oil in the pan. Add sukhi lal mirch let it crack , add hing ,jeera, dhaniya powder ,methi powder,stir all the masala add kaddu, mix it properly . Add ginger, salt ,haldi, sugar , amchur and salt. Stir and cover the pan and simmer the gas till the kaddu are soften and cooked well. There is no need to add water as kaddu has lot of juices. Keep on checkingat interval also add coconut pieces and raisins. Onces the pumpkin is cooked well garnish with coriander leaves and servr it with chapati or parantha.
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