Kaddu ka Bharta (Recipe to avoid acidity) Video by Tarla Dalal

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Kaddu, the nice and sweet red pumpkin, is God’s answer to acidity! The alkali producing vegetable, prepared in this delicious form, is sure to earn great fanfare amongst those facing acidity problems. Flavoured simply but thoughtfully with a selection of seeds, spice powders and onions, Kaddu ka Bharta is an aromatic preparation that tastes fantastic with rotis, puri or simply a bowl of steaming hot rice!

Recipe Description for Kaddu ka Bharta

Preparation Time: 10 mins
Cooking Time: 16 mins
Makes 4 servings
Show me for servings

Ingredients

4 cups chopped red pumpkin (bhopla / kaddu)
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
1/2 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
2 tsp dried mango powder (amchur)

For The Garnish
a sprig of coriander (dhania)

Method

Heat the oil in a pressure cooker and add the cumin seeds, fennel seeds, nigella seeds and fenugreek seeds.
When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
Add the red pumpkin, turmeric powder, chilli powder and salt with ½ cup of water and pressure cook for 2 whistles or till the pumpkin is over cooked.
Allow the steam to escape before opening the lid.
Add the dried mango powder, mix well and mash lightly with the back of a spoon and cook on a medium flame for 1 minute.
Serve hot garnished with a sprig of coriander.

RECIPE SOURCE : Acidity Cook Book

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Kaddu ka Bharta (Recipe to avoid acidity) Video by Tarla Dalal

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