Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi
Himachali Pahari Auriya Kaddu Recipe (Tangy Pumpkin Dry) is a delicious stir fry made with chunks of pumpkin, the recipe contains the flavours of panch phoron and tanginess from the amchur powder and ground mustard seeds.
Ingredients
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500 grams Kaddu (Parangikai/ Pumpkin)
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cut into small chunks
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1/2 teaspoon Cumin seeds (Jeera)
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1/4 teaspoon Asafoetida (hing)
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1 inch Ginger
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finely chopped
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4 cloves Garlic
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finely chopped
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2 teaspoons Panch Phoran Masala
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1 teaspoon Amchur (Dry Mango Powder)
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1 teaspoon Coriander Powder (Dhania)
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Salt
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to taste
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1 teaspoon Mustard oil
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To Grind
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2 teaspoon Rice
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon Yellow mustard seeds
Instructions
Step 1
To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes
Step 2
Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside
Step 3
Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds
Step 4
Stir in the garlic and ginger and saute for a few seconds
Step 5
Add the pumpkin, sprinkle a little salt and give it a stir
Step 6
Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft
Step 7
Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu
Step 8
Once done, check the salt and adjust according to taste
Step 9
Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot
Step 10
Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals