Khuta Meetha Lal Khadoo (Sweet, Hot And Sour Red Pumpkin)

Recipe Ingredients

2 tablespoons	30ml	Corn or peanut oil
1/4 cup	15g / 0.5oz	Thinly sliced onion
1 teaspoon	5ml	Fresh ginger root - ground
1		Garlic - ground
1/2 teaspoon	2.5ml	Red chili flakes
1/4 teaspoon	1.3ml	Ground turmeric
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Sugar
1 lb	454g / 16oz	Red pumpkin or butter squash peeled cut in 1/2" cubes
1/4 cup	59ml	Water
1 1/2 tablespoons	22ml	Tamarind paste - * see note

Recipe Instructions

*Soaked in 1/2 cup water for 30 minutes and strained.

1. Heat the oil in a pan and over moderate heat fry the onion for 2 minutes until light brown. Add the ginger root, garlic, chili flakes, turmeric, salt and sugar. Fry for 1 minute.

2. Add the pumpkin cubes and stir-fry for 1 minute. Add the water, cover the pan, and cook until the pumpkin is softer but still firm. Add the tamarind liquid and stir-fry until the liquid has nearly evaporated. A small amount of sauce should remain.

Serve warm over rice.

Variation: One can also add 1/2 cup small, fresh shrimps, peeled and deveined, to the pumpkin. Fry the shrimps in 2 teaspoons oil for 2 minutes, long enough for them to change color. Add them tot he pumpkin with the tamarind liquid and stir-fry until everything is well combined and the liquid has nearly evaporated.

Author's Note: This vegetable dish, easily assembled and full of flavor, is ideal for a rainy day when the monsoon rains are pouring down and no one is stirring from the house.

Source:
"The Varied Cuisines of India" by Copeland Marks

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