Kaddu / Pumpkin/ Butternut Squash

Takes me back to my childhood. While most kids dislike the word veggies, let alone something like pumpkin, I used to gorge on raw veggies as a kid. And now when I think about it, wonder what made me eat raw okra, beans, and whatever that was cooking for dinner, RAW!!

Anyways, back to Kaddu. I love this simple, no fuss, preparation. The sweet and tangy taste goes so well with poori (deep fried flat bread) or plain simple steamed rice. 

You need:

Pumpkin/ Butternut – 500 grams (peeled and cut into 1 inch cubes)

Panch Phoran – 1 Tbsp

Whole red chili – 2-3 nos

Coriander Powder – 1 tsp

Garam Masala – 1 tsp

Turmeric – 1 tsp

Sugar – 1 tsp

Amchoor/ Mango powder – 1 tsp (adjust to taste)

Salt

Oil

1. Heat oil in a pan, add panch phoran. Once it crackles, add hing and whole red chili. 
2. Add turmeric and coriander powder. Let it cook for a min on a very low flame in the oil.
3. Add the pumpkin, salt  and give it a stir for a min. Add garam masala and mix well. 
4. Cover and cook. Intermittently stir. Add very little water if its starts drying up.
5. Once the pumpkin is cooked, add the sugar and aamchoor to taste. Serve hot.

* Half butternut squash may seem a lot, but since it shrinks a lot when cooked, serves 2. 

**Panch Phoran (Five spice mix). If you don't have the ready-mix, you can mix the following in equal quantity (i put lesser fenugreek since its quite bitter) 

- Saunf/Fennel seeds

- Methi/ Fenugreek seeds

- Rayi/Mustard seeds

- Kalaunji/ Nigella seeds

- Jeera/ Cumin seeds