Auriya Kaddu

byStaff Reporter

Pumpkins are large, round fruits (often mistaken for vegetables). They belong to the gourd family. Pumpkins come in over 40 varieties, from tiny miniatures to massive field pumpkins and in various colours—orange, green, yellow and white. The pumpkin’s skin, seeds, flowers and leaves are edible. Pumpkins are a great source of vitamin A, fibre and antioxidants.

History:

Pumpkins originated in Central America, where they were cultivated over 7,000 years ago by early farming communities. They were a staple food of Native Americans, who roasted the flesh, ate the seeds and used the shells as bowls and even made musical instruments from dried uncut fruits. European explorers brought pumpkins to other parts of the world in the 16th century.

Production in India

India is among the top producers of pumpkins in the world. They are grown in Uttar Pradesh, Bihar, West Bengal, Odisha, Madhya Pradesh, Chhattisgarh, Assam and Gujarat.
Pumpkins grow well in warm, humid climates and are commonly grown on riverbanks.
The crop is usually harvested twice a year—during the monsoon and winter seasons.

International Culinary Uses

Italy: Pumpkin-filled ravioli and risotto are autumn favourites.
USA: Pumpkin pie is a traditional dessert for Thanksgiving. Pumpkin soup and roasted pumpkin are also popular.
Japan: Kabocha, a sweet Japanese pumpkin, is used in tempura, stews and desserts.
Mexico: Pumpkin seeds, known as pepitas, are roasted or ground into sauces like mole verde.

Indian Regional Specialities

Kashmir: Al hachi is a dry pumpkin dish cooked with sun-dried turnips and spices.
Bihar & Uttar Pradesh: Khatta meetha kad du is a sweet and sour pumpkin curry often served with poori.
West Bengal: Kumror chokka is a spiced pumpkin dish cooked with potatoes and chickpeas.
Kerala: Erissery is a gravy dish where pump kin is cooked with coconut and green chillies.
Assam: Poita kumura is a simple dish where mashed pumpkin is served with mustard oil and chillies. It is eaten with rice.

INTERESTING FACTS

Pumpkins are 95% water, which makes them light despite their large size.
Pumpkins are pollinated by bees, and without these hardworking insects, there would be no pumpkins!

RECIPE: AURIYA KADDU

INGREDIENTS

500 grams pumpkin
3 tablespoons curd
1 tablespoon mustard seeds (auri or rai)
1 Kashmiri red chilli
½ tablespoon panch phuran (mix of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1½ teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon amchur powder
Chopped coriander leaves
Salt to taste
2 tablespoons mustard oil

METHOD

Cut the pumpkin into cubes.
Grind the mustard seeds in a mixer.
In a kadhai, add the mustard oil. Heat it well and then add the Kashmiri red chilli followed by the panch phuran. Once the seeds splutter, add the diced pumpkin and mix well.
Now start adding all the powdered spices one after the other followed by the salt.
Cover the sabzi and let it simmer till the pumpkin is well cooked.
Once the pumpkin is cooked, mash it in the kadhai and mix well.
Turn the heat off.
Mix together the mustard seed powder with the curd.
Wait till the sabzi cools down and then add the curd mixture. If added when the sabzi is hot, it will taste bitter.
Mix well, garnish with coriander leaves and serve with roti or rice.

Warning: Ask a parent or adult to help with this recipe.