Bhandare Style Khatta Meetha Kaddu

Heat mustard oil in a pan and add asafoetida, coriander seeds, cumin seeds, and fenugreek seeds.

Add sliced onions and cook for 2 minutes, then add ginger garlic paste and cook for another minute.

Add tomato puree, salt, red chilli powder, turmeric, and fennel seeds. Cook until the oil separates from the mixture.

Add the pumpkin cubes, cover, and cook on medium to low heat, stirring occasionally.

When the pumpkin is half-cooked, add coriander powder, roasted cumin seeds powder, and sugar. Cover and cook until the pumpkin is tender.

Add tamarind water and cook until the water evaporates.

Garnish with chopped coriander leaves and serve with puri, paratha, or roti.