Banarsi Khatti Meethi Kaddu Chana Vegetable

Name: Banarsi Khatti Meethi Kaddu Chana Vegetable
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 grams Kaddu (pumpkin) ripe and yellow; 2 whole red chillies whole red chillies; 1 inch long cinnamon stick; 1 green cardamom; 1 black cardamom; 2 cloves; 1/2 teaspoon black pepper corns; 1 pinch asafoetida/heeng; 1 teaspoon turmeric powder; 1/2 teaspoon or to taste salt; 1/2 cup boiled kale chane /black chickpeas; 2 teaspoon mustard oil; 2 teaspoon sugar; 1 teaspoon red chilli powder; 1/4 teaspoon dry mango powder; 1 teaspoon Garam masala

Sanchita Mittal @sm_thechef

Delhi

#Sweetsour
#giveaway
This sweet and sour vegetable is flavoured with panchphoran and a whole galore of spices.
It is a UP delicacy and favorite of all.
It tastes best when served with bedmi or pooris

Sanchita Mittal @sm_thechef

Delhi

#Sweetsour
#giveaway
This sweet and sour vegetable is flavoured with panchphoran and a whole galore of spices.
It is a UP delicacy and favorite of all.
It tastes best when served with bedmi or pooris

Saved

Ingredients

15 minutes

2 servings

500 gramsKaddu (pumpkin) ripe and yellow
2whole red chillies whole red chillies
1 inchlong cinnamon stick
1green cardamom
1black cardamom
2cloves
1/2 teaspoonblack pepper corns
1/2 teaspoon eachPanch phoran - cumin seeds, fennel seeds,fenugreek seeds
1/4 teaspoon mustard seeds, whole coriander seeds,
1 pinchasafoetida/heeng
1 teaspoonturmeric powder
1/2 teaspoon or to tastesalt
1/2 cupboiled kale chane /black chickpeas
2 teaspoonmustard oil
2 teaspoonsugar
1 teaspoonred chilli powder
1/4 teaspoondry mango powder
1 teaspoonGaram masala

Saved

Steps

15 minutes

1

Chop the pumpkin into 1 inch cubes (no need to peel the skin, if tender)
2

Crush the green and black cardamoms just so it remains within the skin and yet the seeds are crushed.
3

Heat oil in a deep pan, add the panchphoran seeds and asafoetida and as soon as these splutter, add all the other whole spices.
4

Wait till the whole spices pop up, dunk in the pumpkin pieces, red chilli powder, salt and turmeric powder and toss to mix properly.
5

Add 2 teaspoons of water and cover and cook for 10 minutes on a low flame, till it becomes soft.
6

Add the boiled black chickpeas, dry mango powder, sugar, and garam masala and give a good mix.
7

Cover the lid and let it simmer for 2 minutes and then switch off the flame.
8

Garnish with coriander leaves and Serve kaddu chane ki sabzi hot with bedmi pooris.