Sweet and sour pumpkin is a typical Indian recipe perfect for a sumptuous lunch.
2 tablespoon(s) oil
½ teaspoon(s) cumin seeds
2 teaspoon(s) fennel seeds (saunf)
4 dry red chillies broken, deseeded
500 grams pumpkin diced
2 tablespoon(s) sugar
2 teaspoon(s) lemon juice
Salt to taste
Heat the oil in a wok or a pan. Add the cumin and fennel seeds.
Fry till brown.
Add the broken chillies and fry till aromatic. Add the diced pumpkin, salt and sugar. Mix well.
Cover and cook on low heat for about 5 minutes or till the pumpkin is cooked very soft and mushy.
Mash a little if required.
Sprinkle the lemon juice and mix well.
Garnish with coriander leaves.
Serve hot with: pooris or rotis.