Himachali Pahari Auriya Kaddu Recipe – Himachali Tangy Pumpkin Sabzi

Himachali Pahari Auriya Kaddu Recipe (Tangy Pumpkin Dry) is a delicious stir fry made with chunks of pumpkin, the recipe contains the flavours of panch phoron and tanginess from the amchur powder and ground mustard seeds.  Kaddu (Parangikai/ Pumpkin), Cumin seeds (Jeera), Asafoetida (hing), Ginger, Garlic, Panch Phoran Masala, Amchur (Dry Mango Powder), Coriander Powder (Dhania), Salt, Mustard oil, Rice, Mustard seeds (Rai/ Kadugu), Yellow mustard seeds   500 grams Kaddu (Parangikai/ Pumpkin) , cut into small chunks 1/2 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Asafoetida (hing) 1 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 2 teaspoons Panch Phoran Masala 1 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Coriander Powder (Dhania) Salt , to taste 1 teaspoon Mustard oil To Grind 2 teaspoon Rice 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Yellow mustard seeds     10   35     To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes.Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside.Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds.Stir in the garlic and ginger and saute for a few seconds. Add the pumpkin, sprinkle a little salt and give it a stir.Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft.Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu.Once done, check the salt and adjust according to taste. Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot.Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals.