Khatta Meetha Kaddu

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Get your tools and everything ready

   Keep these ready before you switch on the gas: chopping board, knife, measuring spoons, measuring cups, mixing bowl, kadhai/wok, stirring spoon/spatula, serving bowl. Wash, peel and chop everything in the list above and line the bowls next to the stove. Indian cooking moves fast once the pan is hot, so having it all within arm's reach is what keeps a first-timer calm.

2. 02

   Step 1

   Cut pumpkin (with skin if tender) into 3 cm chunks. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

3. 03

   Step 2

   Crackle jeera, methi seeds, hing and red chilli in mustard oil. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

4. 04

   Step 3

   Add pumpkin, turmeric, chilli powder and salt; toss well. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

5. 05

   Step 4

   Cover and cook 12 min till it collapses when pressed. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

6. 06

   Step 5

   Add amchur and a spoon of jaggery; mash lightly and cook 3 min. Keep the flame on medium unless the step says low, stir every 20-30 seconds so nothing catches at the bottom, and taste before moving on — salt goes in a pinch at a time.

7. 07

   Taste, finish and serve

   Turn off the heat and taste once more: flat means a pinch more salt, heavy means a squeeze of lemon. Serve hot. Serves 4 — use the serving selector above to scale every quantity.