Auriya Kaddu

INGREDIENTS

• 500gms pumpkin 
• 3 tablespoons curd 
• 1 tablespoon mustard seeds (auri or rai) 
• 1 Kashmiri red chilli 
• ½ tablespoon panch phuran (mix of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds) 
• 1 teaspoon turmeric powder 
• 1 teaspoon red chilli powder 
• 1½ teaspoons coriander powder 
• 1 teaspoon garam masala 
• 1 teaspoon amchur powder 
• Chopped coriander leaves 
• Salt to taste 
• 2 tablespoons mustard oil 

METHOD

• Cut the pumpkin into cubes. 
• Grind the mustard seeds in a mixer. 
• In a kadhai, add the mustard oil. Heat it well and then add the Kashmiri red chilli followed by the panch phuran. Once the seeds splutter, add the diced pumpkin and mix well. 
• Now start adding all the powdered spices one after the other followed by the salt. 
• Cover the sabzi and let it simmer till the pumpkin is well cooked. 
• Once the pumpkin is cooked, mash it in the kadhai and mix well. 
• Turn the heat off. 
• Mix together the mustard seed powder with the curd. 
• Wait till the sabzi cools down and then add the curd mixture. If added when the sabzi is hot, it will taste bitter. 
• Mix well, garnish with coriander leaves and serve with roti or rice.