Himachali Pahari Auriya Kaddu Recipe – Tangy Pumpkin Sabzi
Description
Himachali Pahari Auriya Kaddu (Tangy Pumpkin Sabzi) is a flavorful and wholesome dish from the hills of Himachal Pradesh. This delicious stir fry brings together the sweetness of pumpkin and the bold, tangy flavors of panch phoron masala, amchur (dry mango powder), and ground mustard seeds. Infused with aromatic spices like cumin, coriander, and ginger-garlic, this dish makes for a perfect vegetarian accompaniment to your everyday meals.
Cuisine: Himachali
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin), cut into small chunks | 500 grams |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger, finely chopped | 1 inch piece |
| Garlic, finely chopped | 4 cloves |
| Panch Phoron Masala | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Mustard oil | 1 teaspoon |
| Rice | 2 teaspoons (to grind) |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Yellow mustard seeds | 1 teaspoon |
Preparation Time
10 minutes
Cooking Time
35 minutes
Instructions
-
Prepare the Rice and Mustard Seeds Paste:
Begin by soaking the rice and mustard seeds in about 1/4 cup of water for approximately 15 minutes. Once soaked, grind them together into a coarse paste using a mixer or blender. Set the paste aside. -
Temper the Spices:
Heat a kadai or wok on medium heat and add the mustard oil. Once the oil is hot, add the cumin seeds and asafoetida. Let them sizzle for a few seconds to release their aroma. -
Add Aromatics:
Next, add the finely chopped garlic and ginger to the pan. Sauté them for a minute until they become fragrant. -
Cook the Pumpkin:
Add the chopped pumpkin to the kadai, and sprinkle a little salt over it. Stir to coat the pumpkin with the spices. Cover the pan and let the pumpkin cook for around 10 minutes, or until it becomes soft and tender. -
Add the Spices and Ground Paste:
Once the pumpkin is cooked, add the panch phoron masala, amchur, coriander powder, and the ground rice-mustard paste. Stir well to coat the pumpkin evenly with the spice mixture. -
Stir Fry and Cook:
Continue stir-frying the mixture on medium heat, allowing the spices to blend well with the pumpkin. Cook until the pumpkin is tender and the masalas are absorbed. -
Final Adjustments:
Taste the dish and adjust the salt to your preference. Once the pumpkin is perfectly cooked and the flavors are well combined, remove the pan from the heat. -
Serve:
Transfer the Himachali Pahari Auriya Kaddu to a serving dish and serve it hot.
Serving Suggestions
For a complete Himachali meal, serve the Pahari Auriya Kaddu alongside warm Whole Wheat Onion Stuffed Kulcha and Tadka Dal. This combination makes for a hearty, satisfying lunch that’s rich in flavors and textures.
Enjoy the taste of Himachal Pradesh with this tangy and aromatic pumpkin dish that will bring warmth and comfort to your dining table!
