(A) To make to Kaddu:
Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat.
Tip in the Panch Phoron & the Peppercorns. Let them crackle.
Saut the Onions until golden.
Add the Ginger & Garlic Paste. Cook for 2 minutes.
Add the Tomatoes & the Green Chilies. Cook covered over medium heat until mushy.
Now, goes in the Pumpkin followed by the Salt, Jaggery & all the powders. Stir well.
Pour in a cup of water.
Cover & cook over low-medium heat until the Pumpkin is tender, stirring occasionally.
Add the Tamarind Pulp now. Stir well. Adjust seasoning.
Keep crushing the Pumpkin while you stir.
We want a medium consistency (somewhat like Pav Bhaaji). Add a little more water, if required.
Transfer to a serving bowl. Garnish with Coriander Leaves.
Serve hot with fluffy Pooris/Paranthas.
(B) To make Panch Phoron:
Panch Phoron is a Bengali 5 spices mixed in equal quantities. The ingredients are a follows:
Take one teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds, Cumin Seeds.
Mix all the 5 ingredients together & store in an airtight jar. Use as required.
(C) To make the Poori:
Combine the Flours & Salt in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs.
Make a well in the middle of the flour mixture.
Pour lukewarm water little by little.
Incorporate gently making a stiff dough.
Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook.
Heat enough oil in a Kadhaai/Wok for deep frying. (High heat initially. Reduce to medium when frying).
Divide the dough into equal lime size balls.
Flatten them.
Sprinkle very little flour, if needed or apply a little oil & roll out a thin Poori about 6 inches in diameter.
Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon. Deep fry over medium hear. Turn it quickly. Let the other side cook for 30-49 seconds.
Remove & place on a plate lined with absorbent paper towels.
Repeat.
Serve immediately.
