Authentic Himachali Khatta Meetha Pumpkin with Warm Babru
A delightful sweet and sour red pumpkin curry tempered with traditional mountain spices, perfectly complemented by crispy stuffed flatbreads. This rustic comfort food brings the authentic flavors of the Himalayas right to your dining table.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly.
2
Add fenugreek seeds and fennel seeds, allowing them to splutter and release their aroma.
3
Add the cubed red pumpkin, turmeric powder, and salt, stirring well to coat the pieces.
4
Cover and cook on medium-low heat until the pumpkin softens, about 15 minutes.
5
Stir in dry ginger powder, red chili powder, dry mango powder, and jaggery powder.
6
Mash a few pumpkin pieces to thicken the gravy, and simmer for another 5 minutes until sweet and tangy.
7
Meanwhile, knead whole wheat flour with water to form a pliable dough for the babru.
8
Roll out small portions of dough, stuff with the spiced black gram paste, seal, and roll again gently.
9
Deep fry the stuffed babru in hot ghee until golden brown and puffed.
10
Garnish the pumpkin curry with fresh coriander and serve hot alongside the crispy babru.
Ingredients
500g red pumpkin, peeled and cubed
2 tbsp mustard oil
1 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp dry ginger powder
1 tsp dry mango powder (amchur)
2 tbsp jaggery powder
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
Salt to taste
1 cup whole wheat flour for babru
1/2 cup cooked black gram paste for babru filling
Ghee for frying babru
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.