Kaddu ki Kahani - Part 1 in North India

Red Pumpkin, considered pretty low among the vegetables and the word KADDU used as a  derogatory word meaning someone who lacks intellect and finesse. But it has its own qualities - the best being its shelf life without any refrigeration, it can last more than three months in a cool, dry, dark place and does not lose its moisture because of its thick outer skin. Its bright hued flesh can be used to enhance other vegetables and its slightly sweet taste comes out great with a little bit of lemon juice or any other mild souring agent. In the West one normally sees it in connection with Thanksgiving Pies or as Jack of Lanterns during the Halloween revelry.

This recipe is from Uttar Pradesh (a Northern state) in India. The ingredients listed are in order of what goes into the pan first. One thing to be very careful of is when tempering the dish with fenugreek seeds which turn dark and bitter very fast when added to hot oil - make sure you have a few pieces of pumpkin ready to add to the pan to arrest the heat and preventing the seeds from burning.

Mustard Oil
Fenugreek Seeds
Red Pumpkin diced
Slit Green Chillies
Turmeric
Salt
Amchoor (powdered dry raw mango)