Kaddu ki Sabzi / Pumpkin Curry Indian Style

Kaddu ki sabzi recipe, is yet another recipe from my mother’s kitchen. This sweet and tart dish goes great with puris and parathas (Indian bread). It is commonly prepared in indian households especially during fasts of navratri and saawan (holy month of worshiping lord Shiva).

Serves: 2-3

Preparation time: 15 mins.

Cooking time: 15-20 mins.

Ingredients:

1 small sized pumpkin

1 teaspoon jeera/ cumin seeds

¼ teaspoon methi dana/ fenugreek seeds

¼ teaspoon moti saunf/ fennel seeds

1 or 2 dry red chillies

½ teaspoon turmeric powder

¼ teaspoon garam masala powder

1 teaspoon amchur/ dry mango powder

¼ red chilli powder

2 tablespoon oil

1 teaspoon sugar or to taste

1 cup water or as needed

chopped coriander leaves for garnishing (optional)

Salt to taste (sendha namak/rock salt if fasting)

Directions:

1. Peel and chop the pumpkin into small cubes of equal sizes.
2. Heat oil in the pan and add cumin seeds, fenugreek,fennel seeds.
3. As they splutter, add in dry red chillies, stir in for 15 seconds.
4. Add the pumpkin and turmeric powder, red chilli powder, salt and sugar and mix well.
5. Now add water and cover the pan for 15-20 mins. so that the pumpkin is cooked until soft and tender.
6. Add the garam masala and dry mango powder and stir. Cook for 2 more minutes.
7. If the water is still there and pumpkin looks watery, just open the lid and let water evaporate.
8. Garnish with fresh coriander and pumpkin is ready to be served with hot pooris or paratha.

Tips:

• You can use jaggery instead of sugar for sweetening the curry.