½teaspoondry mango powder(amchur powder) or as required- i added ½ teaspoon amchur as i am using a really strong organic amchur powder. so add as required depending on the quality of the amchur powder
1 to 2teaspoonsugar or as required
rock salt or sendha namak (edible and food grade)or upwas ka namak as required
coriander leavesfor garnishing
Rinse, peel and chop the pumpkin.
Heat oil in a pan. crackle the cumin seeds first.
Add the pumpkin, sugar and salt.
Stir and cover the pan and simmer the pumpkin pieces till they are softened and cooked well.
There is no need to add water as the pumpkin will get cooked by its own juices.
In case the water dries up, then add about 2-3 tablespoon water and cook the pumpkin.
Keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
The pumpkin should not get mushy.
Once the pumpkin is cooked well then add the dry mango powder and simmer for a minute.
Lastly season with roasted cumin powder and black pepper powder.
Garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.
If adding tamarind pulp, then just 1 to 2 tsp or as required. Once the pumpkin has cooked, add the tamarind pulp and simmer for a few minutes till the raw aroma of the tamarind goes away. The tamarind also has to be cooked.