Sitaphal or pumpkin is such a vegetable which is hardly liked by anybody say it kids, young or seniors. Even I, as a kid, did not like it till I happen to taste it from one of my Punjabi friends and a colleagues lunch box. Here I have shared original recipe of my friend with some additional twist in using spices. Try it, I am sure your family will like it too.
- Diced Sitaphal /Red pumpkin 250 gms
- Grated Onion 1 tblspn
- Fresh pureed tomato 2 tblspn
- Grated mango 1 tblspn
- Mango slice for garnishing
- Coriander powder 1 tspn
- Cumin powder ½ tspn
- Turmeric Powder 1 tspn
- Red chili powder ½ tspn
- Sugar 1 ½ tspm
- Oil 2 tblspn
- Grated ginger 1 tspn
- Bay leaf 1
- Cumin seed ½ tspn
- Fenugreek seed 1/3 tspn
- Green chili 2
- Chopped Coriander 1 tblspn
- Toasted Garam masala*
- Salt 1 tspn/to taste
Wash the pumpkin dices nicely and keep in a strainer.
Heat oil, put bay leaf, cumin seed and fenugreek seed, let it splatter and aromatic.
Put the pumpkin. Fry it on medium heat for 5 mins or till the dices get fried and lightly browned.
Add onion and let it fry alongwith pumkin. In 2-3 mins the onion will be browned.
Add dry masalas, cumin powder, coriander, turmeric and chili powder. Keep stiring to fry the masalas with pumpkin. By this time pumpkin will be more than half cooked.
Put pureed tomato, grated mango, ginger sugar and salt. If the pumpkin is still hard, cook it covered for few mins.
Uncover and check the seasoning. It should be khatta meetha. Fry all in medium flame till the oil separates from it and the pumpkins are very tender, the sabzi is done.
Transfer in a serving bowl. Garnish with chopped coriander, mango slice and toasted garam masala.
Best with, Puri, Paratha or roti.