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How to Make Kaddu Recipe in Pitru Paksha: The month of Pitru Paksha is currently underway, which holds great significance in Hinduism. This month is considered a special time to pay homage to ancestors. During this time, most households perform pujas and tarpan, as well as prepare sattvik meals, featuring dishes without onion and garlic. Such food is considered sacred and pure, allowing the souls of ancestors to find peace.

A traditional and delicious dish prepared especially for this occasion is pumpkin curry. This dish is mildly sweet, sour, and full of fennel flavor, and is considered a staple of the Shraddha feast along with puris and kheer. Many people don't know the correct method of preparing it. So, let us tell you how to make a sweet and sour pumpkin curry...

Ingredients for making pumpkin curry
Pumpkin – 500 grams
Mustard oil – 2 tablespoons
Asafoetida – 1 pinch
Fenugreek seeds – 1/2 teaspoon
Turmeric – 1/2 teaspoon
Fennel powder – 1 teaspoon
Green chili – 1
Red chili powder – 1/2 teaspoon
Jaggery – 1 teaspoon
Amchur powder – 1/2 teaspoon
Salt – to taste

Method

Making pumpkin curry is quite easy. To make it, first you will need a ripe, yellow pumpkin. Wash the ripe pumpkin, peel it, and cut it into small pieces.

Heat mustard oil in a pan. When the oil is hot, add asafoetida and fenugreek seeds. Once the fenugreek seeds are toasted, add the green chilies. Add the remaining spices and fry them as well.

Add the chopped pumpkin. Meanwhile, add salt to the pumpkin and mix well. Now add some water, cover, and cook over medium heat for 15-20 minutes.

When the pumpkin is completely tender, add the mango powder and jaggery. Cook for another 2-3 minutes. Your traditional pumpkin curry for Pitru Paksha is ready.

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