There is a long-standing tradition in our homes of preparing *Sattvic* food during *Shraddh* or *Pitru Paksha*. Garlic and onions are strictly avoided during this period. The ceremonial platter (*thali*) prepared for Brahmins and ancestors feels incomplete without the sweet-and-sour pumpkin dish (*Kaddoo ki Sabzi*) accompanying staples like *poori*, *kheer*, and potato curry.

This pumpkin dish is not only delicious but also incredibly easy to prepare. Everyone loves this wonderful blend of sweet and sour flavors. Let’s learn how to make this *Sattvic*, restaurant-style (or *halwai*-style) pumpkin dish at home for *Pitru Paksha*.

**Ingredients Required**
Green or yellow pumpkin – 500g (chopped into small pieces)
Mustard oil or *Desi Ghee* – 2 to 3 tablespoons
Fenugreek seeds (*methi dana*) – ½ teaspoon
Cumin seeds (*jeera*) – ½ teaspoon
Asafoetida (*hing*) – 1 to 2 pinches (do not skip this; it enhances both flavor and aroma)
Whole dried red chilies – 2
Finely chopped ginger and green chilies – 1 teaspoon each
Turmeric powder – ½ teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chili powder – ½ teaspoon (for color)
Dry mango powder (*amchur*) or tamarind water – 1 tablespoon (for tanginess)
Jaggery or sugar – 2 tablespoons (for sweetness)
Rock salt (*sendha namak*) – to taste
Garam masala – ½ teaspoon
Finely chopped fresh coriander – for garnishing

**Easy Method to Prepare the Pumpkin Dish**
First, wash the pumpkin thoroughly, remove the seeds, and cut it into small pieces. If the pumpkin skin is tender and green, there is no need to peel it, as the vegetable tastes even better when cooked with the skin on.

Place a pan on the stove and heat mustard oil or ghee in it. Once the oil is hot, add fenugreek seeds, cumin seeds, asafoetida (hing), and whole dried red chilies, allowing them to splutter. Tempering with fenugreek seeds is crucial for this pumpkin dish, as it imparts the authentic flavor.

Next, add finely chopped ginger and green chilies to the oil. Sauté for a few seconds, then reduce the heat to low. Add turmeric powder, coriander powder, and Kashmiri red chili powder to the pan and stir briefly, ensuring the spices do not burn.

Immediately add the chopped pumpkin to the spices and mix well so that every piece is evenly coated. Add rock salt (sendha namak) to taste, mix, and cover the pan. Let it cook on low heat for 10 to 12 minutes, stirring occasionally.

Once the pumpkin is thoroughly cooked and tender, add dry mango powder (amchur) and jaggery or sugar. Mix well and cook uncovered for another 2–3 minutes to allow the jaggery to melt and the sweet-and-sour flavors to blend perfectly into the dish.

Finally, add garam masala and finely chopped fresh coriander, mix everything together, and turn off the heat. Your delicious, Sattvic, sweet-and-sour pumpkin dish—prepared without garlic or onion—is now ready to serve.

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