Sunday, September 29, 2013


Kashmiri pandit cuisine

Craii Al

Spicy pumpkin curry


 ( for navratris or fasts)

1 kg Peela Kaddu
2 table spoons mirchi powder (red chilly powder).
2 table spoons saunf powder (fennel powder).
1 tea spoon saunth powder (ginger powder).
1/2 table spoon haldi powder (turmeric powder).
1 tea spoon zeera (cumin seeds).
1/4 tea spoon hing (asafoetida).
1/2 tea spoon kaala zeera (black cumin).
3-4 crushed moti elaichi (black cardamom).
4-5 half crushed laung (cloves).
1/2 cup mustard oil
salt to taste


Peel off the kaddu (pumpkin), cut it into cubes
Make holes in each piece with the help of a fork.

Heat oil in a pan and fry till they turn brown.
let the rest of the oil to cool for 2 minutes.
Keep the pan on low flame and put zeera, mirch powder, hing along with 50 ml of water with constant stirring till water evaporates and dark red colour appears.

Put kaddu pieces in a patila and add pan masala above.
Add 250 mls of water, salt, saunf, saunth, haldi, laung, moti elaichi and put on full flame.
As soon as it starts boiling, turn the stove to low flame, cover it with a lid and cook till tender.
Put kala zeera in it and cook for another 1 minute and serve with hot boiled rice.

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