Recipe of Speedy Sweet Sour and Spicy Pumpkin Masala

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We hope you got insight from reading it, now let's go back to sweet sour and spicy pumpkin masala recipe. You can have sweet sour and spicy pumpkin masala using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sweet Sour and Spicy Pumpkin Masala:

1. Take 3 Tablespoons of Mustard Oil.
2. Use 500 gms of yellow Pumpkin deseeded washed peeled and cubed cut.
3. Take 1 1/2 tsp of Ginger grated.
4. You need 2 of Green Chillies minced finely.
5. You need 1 of Tomato finely chopped.
6. You need 30 gms of Jaggery.
7. You need 1/8 Teaspoon of Asafoetida powder.
8. You need 1 Teaspoon of Cumin seeds.
9. Take 1/2 Teaspoon of Fennel seeds.
10. Take 1/2 Teaspoon of Fenugreek seeds.
11. Take 2 of Bay leaves.
12. Use 3 of dry Red Chillies whole.
13. Use 1/2 Teaspoon of Turmeric powder.
14. Use 1/2 Teaspoon of Kashmiri Red Chilli powder.
15. Provide 1 Teaspoon of Coriander powder.
16. Take 1/2 Teaspoon of Black Rock salt.
17. Prepare to taste of Salt.
18. Get 1 pinch of Baking soda.
19. Provide 2 Tablespoons of Cilantro finely chopped.
20. Provide 1 Teaspoon of Dry Mango powder.
21. Provide 1 Teaspoon of Garam Masala powder.
22. Prepare 1/2 Teaspoon of Lemon juice.
23. You need 1 Tablespoon of crushed dry fenugreek leaves.

Instructions to make Sweet Sour and Spicy Pumpkin Masala:

1. In a wok heat mustard oil, once heated lower the flame and add dry masala viz. Cumin seeds, fennel seeds. asafoetida powder, bay leaves, fenugreek seeds and dry red chilies whole, in the end add minced green chillies and sauté well..
2. Now add chopped tomato and grated ginger ; mix well and add powdered masala viz. turmeric powder, kashmiri red chilli powder, rock salt, salt and pinch of baking soda. Mix well..
3. Cover it with lid for few minutes till oil separate from tomato and tomato is softened..
4. Include Dry yellow pumpkin cubes and mix well with masala so as pumpkin is well coated, (since pumpkin itself contains water and salt helps it to release water I in particular avoid adding water as vegetable will be bit mushy not crispy). Cook the pumpkin in high flame covered with lid and in between stirring up so that it doesn’t burn, once we find pumpkin cooked, jaggery is added and mixed in to sweeten the taste..
5. Again close the lid and now cook in medium flame for 5 minutes, not forgetting to stir up in between and then add garam masala powder followed with chopped cilantro and crushed fenugreek leaves. Mix them nicely.
6. Now finally add dry mango powder and followed by some lemon juice to add sourness. Mix it well and for last time cover it with lid in low flame for 2-3 minutes..
7. Now plate our in a bowl and garnish with chopped cilantro and serve hot with parathas or fluffy puris..

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