Falahari Khatta Mitha Kaddu Aloo Sabzi

Name: Falahari Khatta Mitha Kaddu Aloo Sabzi
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms pumpkin; 1 potato; 1 tsp ginger paste; 1 tsp.sugar or to taste; 1/2 tsp sendha namak / rock salt or to taste; 1 tsp Kashmiri Red Chilli Powder; 1 tsp roasted cumin powder; 1/2 tsp coriander powder; 1/2 tsp black pepper powder; 1 tsp chaat masala or amchoor powder; 1 tbsp fresh tomato puree or 1 tsp tamarind paste; 3-4 tbsp peanut oil for frying; 2 tsp ghee; 2 tbsp peanuts; 2-3 green chillies; 1 tbsp coriander chopped; For tempering:; 1 tsp paanch phoron (cumin,nigella,fenugreek,radhuni, mustard seeds); 2 dry red chillies; 1/4 th tsp hing / asafoetida

Kumkum Chatterjee @cook_12055532

#FR
No festival is complete without varieties of delectable dishes which are cooked and served with love.People prepare lip-smaking and tasty dishes using ingredients which are allowed during fast.Falahari Khatta Meetha Kaddu Aloo Sabzi ( Sweet and Sour Pumpkin Potato Curry for Fasting ) is a popular Indian satvik style pumpkin recipe. Prepared with Pumpkin,Potato,rock salt and sugar, peanut oil and ghee,dry red chillies ,tomato puree, chaat masala and other dry spices, it tastes sweet,sour, tangy and flavourful. During the fast or vrat, this dish pairs very well with singhara atta pooris, kuttu ki poori or samak chawal. At other times with any Indian flatbread or steamed rice.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

250 gmspumpkin
1potato
1 tspginger paste
1tsp.sugar or to taste
1/2 tspsendha namak / rock salt or to taste
1 tspKashmiri Red Chilli Powder
1 tsproasted cumin powder
1/2 tspcoriander powder
1/2 tspblack pepper powder
1 tspchaat masala or amchoor powder
1 tbspfresh tomato puree or 1 tsp tamarind paste
3-4 tbsppeanut oil for frying
2 tspghee
2 tbsppeanuts
2-3green chillies
1 tbspcoriander chopped
For tempering:
1 tsppaanch phoron (cumin,nigella,fenugreek,radhuni, mustard seeds)
2dry red chillies
1/4th tsp hing / asafoetida

Saved

Steps

30 minutes

1

Peel and cut into cubes pumpkin and Potato into 1 inch pieces.Wash,pat dry and smear 1/2 tsp salt. Heat oil in a wok or pan and fry the potatoes in low to medium flame till golden brown.Set aside and fry the cubed pumpkin similarly.Set aside.
2

Fry peanuts and strain excess oil.Add 2 tsp ghee to the wok and sprinkle.dry red chillies and paanch phoron.When they sizzle, add hing.Saute and add 1 chopped green chilli.Add tomato puree or tamarind pulp, Kashmiri Red Chilli Powder,black pepper powder,cumin and coriander powder,rock salt or sendha namak and sugar,chaat masala and ginger paste.Add 1 bay leaf and saute.
3

Now add the fried pumpkin,potato and peanuts.Toss to mix well.Add 1 cup warm water.Cover and cook for 10 minutes till properly cooked.Garnish with chopped coriander,dry red chillies and 1 green chilli.Serve hot.