How to make Dudhiya Khotkhotein -

The spicy coconut masala with a predominant flavour and goodness of triphal makes this red pumpkin dish extra tasty.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Scraped coconut (कसा हुआ नारियल)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Dudhiya Khotkhotein checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Arbi Ke Patton Ki Subzi Paneer Mirch Do Piaza Spicy Tofu Bhen Aloo

Dudhiya Khotkhotein

Dudhiya Khotkhotein Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dudhiya Khotkhotein Recipe

  • Red pumpkin (bhopla/kaddu) cut into 1 inch cubes 250 grams

  • Scraped coconut 1/4 cup

  • Bedgi whole dry chillies roasted 3-4

  • Coriander seeds 1 teaspoon

  • Garlic 6-8 cloves

  • Tamarind pulp 1 teaspoon

  • Tirphal pitted 6-7

  • Salt to taste

  • Jaggery (gur) grated 1 1/2 teaspoons

  • Oil 1 tablespoon

Method

Step 1

Grind the coconut, red chillies, coriander seeds, three cloves of garlic and tamarind pulp to a fine paste. Grind the tirphal with one-fourth cup of water.

Step 2

Strain and use only the water. Cook the pumpkin pieces in a steamer. Transfer them into a non stick pan. Add the salt and jaggery. Add the ground masala and tirphal water and mix well. Allow to simmer on low heat till it comes to a boil.

Step 3

Heat the oil in a small non stick pan. Crush the remaining garlic cloves and add to the hot oil and fry till reddish brown. Add this tempering to the dish, mix well and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.