SWEET AND SOUR PUMPKIN CALLED PETHA OR KADDU

November is a Halloween time when all kinds of colorful pumpkins are seen everywhere.
This recipe can be used for orange pumpkin or green acorn squash which is a close cousin of it. I like to use acorn squash, as it is more flavourful and is a perfect replacement for Indian Petha or Kaddu. My mother always used sugar and mango powder to make it sweet and sour, but my friend Sarita Kacker suggested to use brown sugar and tamarind chutney and it turned out even better. Thanks to her!

INGREDIENTS
3 Tbsp canola oil
Pinch of whole cumin seed
1 tsp coarsely ground whole coriander
1 tsp fennel seeds
1/2 cup chopped onions
1 inch piece of ginger minced
4 cups acorn squash, peeled, washed and diced in half inch pieces
3/4 tsp salt or to taste
1/2 tsp turmeric
1/4 tsp red chili powder or to taste
2 tsp brown sugar
1-2 Tabs tamarind chutney or 2 tsp mango powder
Cilantro leaves to garnish

Heat the oil in large nonstick pan on medium heat, add cumin, coriander and fennel seeds and let them sizzle upon contact with hot oil. Add onion followed by ginger and cook for 3-4 minutes until onion look translucent.

Now add acorn squash, salt, turmeric, chili powder and cook stirring them so that vegetable pieces get coated with oil, for 3-5 minutes. Cover the pan and bring the heat to low and cook for about 15-20 minutes or until squash is very soft, stirring few times in between.

Remove the cover, add brown sugar and tamarind if available, otherwise add mango powder, mix them while mashing some squash pieces. Cook for another 4-5 minutes and serve hot garnished with cilantro.