Craii Al

Craii Al is a religiously important dish among kashmiri pandits and is usually prepared during festivals or fasts. This delicious mix of pumpkin and spices is great with rice.


  • 1 kilogram Pumpkin, peeled and cut into cubes
  • 1/2 cup mustard oil
  • 2 tablespoons mirchi powder (red chilly powder)
  • 2 tablespoons saunf powder (fennel powder)
  • 1 teaspoon saunth powder (ginger powder)
  • 1/2 tablespoon haldi powder (turmeric powder)
  • 1 teaspoon zeera (cumin seeds)
  • 1/4 teaspoon hing (asafoetida)
  • 1/2 teaspoon kaala zeera (black cumin)
  • 3 moti elaichi (black cardamom), crushed
  • 4 laung (cloves), half crushed
  • Salt to taste


  1. Heat oil. Fry pumpkin till brown. Keep aside.
  2. Same oil, add cumin seeds, mirch powder, hing along with little water.
  3. Once water evaporates, add pumpkin, spices and little water.
  4. Cover and cook till tender.
  5. Serve Craii Al with hot steamed rice.

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