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Seldom does one encounter a vegetarian recipe to rival these traditional champs. In the hills of Uttarakhand, in times gone by, gaddu ka gajaika was prepared for marriage banquets where most guests were orthodox and eschewed garlic and onions. The dish, though a vegetable, was explained to plains folk as kaddu ka achaar. Old memories turned green when Shammi, our beloved daughter-in-law, cooked a short-cut dinner after a hard day's work and served pumpkin in pickling spices with phulka. Perfect comfort food that deserves a wider patronage. Achari Kaddu
Pumpkin (yellow, sun dried) 1 kg Heeng 1 pinch Sugar 1 tsp Amchur/imli extract 1 tsp Red chilli powder 1 tsp Cumin seeds 1 tsp Coriander seeds 1 tsp Black peppercorns 1 tsp Saunf (fennel seeds or aniseed) 1 tsp
Methi seeds ½ tsp Black rock salt ½ tsp Mustard oil 100 ml Green chillies (deseeded, slit) 2 Red chillies (whole dried wiped clean) 2 Curry leaves A small handful Method Peel and chop the pumpkin. Heat oil to smoking point in a pan, reduce heat and put in the heeng and as it dissolved add the spice seeds. When these begin to crackle, add chopped pumpkin and the powdered spices along with sugar, amchur or imli and black rock salt. Stir to mix well. Cook covered on medium flame, stirring pumpkin from time to time and mash to pulp as pumpkin softens. When done, prepare a tempering with red and green chillies along with curry leaves. Pour over the subzi to transform it into its achari avatar.
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Ingredients
Kalaunji seeds ½ tsp