Kaddu Kari/ Pumpkin and Raw Mango Curry

Ingredients

• 250 grams Yellow pumpkin, chopped into large cubes (Peel the outside cover)
• 2 units Green mango (raw mango), chopped
• 3 units Green chillies
• 1 teaspoon Ginger garlic paste
• 0.5 teaspoon Red chilli powder
• 0.5 tablespoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Cumin seeds
• 0.25 teaspoon Mustard seeds
• 0.25 teaspoon Kalonji (Nigella seeds) (Optional)
• 0.25 teaspoon Fenugreek seeds
• 0.25 teaspoon Fennel seeds
• 0.25 teaspoon Ajwain (Carom seeds)
• 0.5 teaspoon Salt
• 20 grams Coriander leaves
• 1 cup Oil (For frying)
• 3 tablespoons Water (For cooking spices)

Instructions

1. 1In a cookware, heat 1 cup of oil. Add 250 grams of chopped yellow pumpkin and 2 chopped raw mangoes. Fry until they become soft, then remove and set aside.
2. 2In another cookware, heat 3 tablespoons of oil. Add cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, kalonji, and ajwain. Cook until they turn brown. Add ginger garlic paste and green chillies, cooking for 2 minutes. Stir in red chilli powder, turmeric powder, coriander powder, and asafetida with 3 tablespoons of water. Cook on low flame for 5 minutes.
3. 3Add the fried pumpkin and raw mango to the spice mixture. Add salt and cook for 8-10 minutes. Serve hot with Indian puffed bread or roti.