Kaddu Dry: Sweet, sour, and spicy pumpkin

Step 1: The Pop (Whole Spices)

This step creates the traditional ‘Khatta Meetha’ foundation.

1. Heat 2 tablespoons of oil in a pan on medium heat. (If using mustard oil, heat until it smokes, then cool slightly).
2. Add 1/2 teaspoon Methi seeds and a pinch of Hing.
3. What to look for: Once the seeds turn a dark brown (don’t burn them!), add the ginger and green chillies.

Step 2: The Base (Fresh Ingredients)

This step softens the pumpkin into a melt-in-the-mouth texture.

1. Add the cubed Kaddu to the pan and stir well.
2. Important Tip: Add a splash of water (2 tablespoons) and cover with a lid. Cook on low-medium heat for about 10–12 minutes.
3. What to look for: Stir occasionally. The pumpkin is ready for the next step when a knife slides through a cube easily.

Step 3: The Dust (Powder Spices)

This step balances the sweetness of the pumpkin with tang and spice.

1. Turn the heat to low.
2. Add Turmeric, Coriander powder, Red chilli powder, and Salt.
3. Add the Amchur powder and the Sugar/Jaggery. This creates the signature “Chatpata” flavor.
4. Use your spatula to slightly mash a few pieces of pumpkin—this helps the spices stick better.
5. Cook uncovered for 3–4 minutes on medium heat until any extra moisture evaporates and the oil separates. Turn off the stove.