Delicious Sattvic Pumpkin Recipe for Pitru Paksha
Traditional Sattvic Cuisine for Pitru Paksha
In many households, it is customary to prepare *Sattvic* meals during the *Shraddh* or *Pitru Paksha* period. During this time, garlic and onions are strictly omitted. The ceremonial platter (*thali*) served to Brahmins and ancestors is often incomplete without the sweet-and-sour pumpkin dish (*Kaddoo ki Sabzi*), which pairs beautifully with staples like *poori*, *kheer*, and potato curry.
This pumpkin dish is not only flavorful but also simple to make. Its delightful combination of sweet and tangy flavors is loved by many. Let’s explore how to create this *Sattvic*, restaurant-style (or *halwai*-style) pumpkin dish at home for *Pitru Paksha*.
**Ingredients Needed**
500g green or yellow pumpkin (cut into small pieces)
2 to 3 tablespoons mustard oil or *Desi Ghee*
½ teaspoon fenugreek seeds (*methi dana*)
½ teaspoon cumin seeds (*jeera*)
1 to 2 pinches asafoetida (*hing*)
2 whole dried red chilies
1 teaspoon finely chopped ginger and green chilies each
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon Kashmiri red chili powder
1 tablespoon dry mango powder (*amchur*) or tamarind water
2 tablespoons jaggery or sugar
Rock salt (*sendha namak*) to taste
½ teaspoon garam masala
Fresh coriander for garnishing.
**Simple Steps to Prepare the Pumpkin Dish**
Begin by washing the pumpkin thoroughly, removing the seeds, and chopping it into small pieces. If the skin is tender and green, there’s no need to peel it, as cooking with the skin enhances the flavor.
Heat mustard oil or ghee in a pan over the stove. Once hot, add fenugreek seeds, cumin seeds, asafoetida (hing), and whole dried red chilies, allowing them to splutter. This tempering step is essential for achieving the authentic taste of the dish.
Next, introduce the finely chopped ginger and green chilies to the hot oil. Sauté briefly, then lower the heat. Add turmeric powder, coriander powder, and Kashmiri red chili powder, stirring quickly to prevent burning.
Add the chopped pumpkin to the spice mixture, ensuring each piece is well-coated. Season with rock salt (sendha namak) to taste, mix, and cover the pan. Cook on low heat for 10 to 12 minutes, stirring occasionally.
Once the pumpkin is tender, incorporate dry mango powder (amchur) and jaggery or sugar. Stir well and cook uncovered for an additional 2–3 minutes to allow the jaggery to melt and the sweet-and-sour flavors to meld.
Finally, sprinkle in garam masala and fresh coriander, mixing everything together before turning off the heat. Your delightful, Sattvic, sweet-and-sour pumpkin dish—prepared without garlic or onion—is now ready to be enjoyed.