By Suprita Mitter
August 26, 2024
Kaddu Ki Sabzi (Pumpkin Curry) is an easy-to-make dish, popular in North Indian cuisine. It's often specially made on fasting days and pairs well with puris or chapatis. Here’s a simple recipe to try.
500g pumpkin (kaddu) 2 tbsp oil or ghee 1 tsp cumin seeds (jeera) A pinch of asafoetida (hing) 1-2 green chillies 1 tsp grated ginger
1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp amchur (dry mango powder) 1 tsp jaggery or sugar Fresh coriander leaves Salt
Peel the pumpkin and cut it into small cubes. Set aside. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add a pinch of asafoetida, followed by green chillies and grated ginger. Add the pumpkin cubes to the pan. Stir well to coat them with the tempered spices.
Add turmeric powder, coriander powder, and red chilli powder. Add a small amount of water (around 1/4 cup) to help the pumpkin cook.
Cover the pan with a lid and cook on low-medium heat for 15-20 minutes.
Add amchur powder, salt and jaggery. Mash the pumpkin lightly with the back of a spoon for a slightly thick consistency. You can leave some chunks intact for texture.
Garnish with fresh coriander leaves. Serve hot with puris, chapatis, or as a side dish with rice.