- 1 kg kaddu of good quality (pumpkin).
- 1 table spoon salt or to taste.
- 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).
- 5 ladles of mustard oil or as per need.
- Peel off the kaddu (pumpkin), cut it into 50 g pieces, wash them and keep them aside to drain off the water.
- Make holes in each piece with the help of a knitting needle.
- Heat oil in a pan and fry 5-6 pieces at a time, till they turn brown. (Fry all the pieces in the same way).
- Drain off the excess oil from the pan and 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 and the contents of pan in a patila in which they are to be cooked.
- Add two small glasses 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.
Note: If you will not find the al a sweet one, add 1/2 spoon of sugar to make it more tasty.