Everyone likes the taste of sweet and sour pumpkin vegetable available in Bhandara. If you also like Bhandara pumpkin vegetable, now you can make it easily at home. Let us know how to make this vegetable?

Ingredients for making pumpkin curry

Pumpkin 700 grams, ginger 2 inches, green chilli 2, whole coriander 1 tsp, fennel 1 tsp, mustard oil 2-3 tbsp, cumin 1 tsp, fenugreek seeds half tsp, dry red chilli 2, asafoetida pinch, bay leaf 2, turmeric powder half tsp, Kashmiri red chilli powder half tsp, black pepper powder 2 tsp, coriander powder 2 tsp, garam masala half tsp, Salt as per taste, jaggery 2 tablespoons, dry mango powder 1 teaspoon, black salt a big pinch, Kasuri fenugreek a big pinch, green coriander a handful.

How to make pumpkin curry

• First of all, wash the pumpkin thoroughly and cut it in half. After this, remove the seeds and pulp inside with the help of a spoon. Now cut the pumpkin into small cubes. Now, grind ginger, green chillies, coriander seeds and fennel seeds coarsely and make a coarse paste. Now, add mustard oil in a heavy bottom pan and then add cumin seeds, fenugreek seeds, dry red chilli, asafoetida, bay leaves and prepared ginger-spice paste. Fry on low flame for 30-45 seconds until a nice aroma starts coming out.
• Now, add salt, turmeric powder, Kashmiri red chilli powder, coriander powder and garam masala along with the pumpkin. Mix it well so that the spices get coated well on the pumpkin, and fry for 2-3 minutes on medium flame. Cover with lid and let it cook for 15 minutes. Keep stirring every 3-4 minutes so that it cooks evenly and does not stick to the pan.
• When the pumpkin becomes soft, add water to it and then add jaggery, dry mango powder, black salt and crushed Kasuri methi. Mix well and let it cook on low flame for 3-5 minutes so that the jaggery melts and the sweet and sour taste gets mixed well in the pumpkin. Your sweet and sour pumpkin curry is ready.