Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi
Ready under 30 minutes, a simple and easy, no onion - no garlic, North Indian style dry curry Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi recipe is made with sweet yellow pumpkin.
Servings 3
Ingredients
- 500 grams pumpkin / kaddu cubed
- 2 tsp oil
- 1 tsp Mustard seeds /Rai
- 1 tsp cumin / jeera
- 1/4 tsp methi Dana / fenugreek seeds
- 1 pinch hing / asafoetida
- 2 Whole red chilies
- 1 tsp saunf /Fennel seeds
- 1 tsp ginger minced
- 1 tsp green chili minced
- 1/2 tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1/2 tsp salt
- 1/2 cup water
- 1 tsp jaggery
- 1 tsp Amchoor / dry mango powder
- 2 tbsp fresh coriander leaves
Instructions
- Wash and peel the skin of pumpkin and cut them into bite size cubes.
- Keep it submerged in enough water in a bowl.
- Take a heavy bottom pan. Heat oil and lower the flame.
- To this add red whole chillies, methi Dana, Rai, jeera, saunf, asafoetida, minced chilli and ginger. Saute it on low flame.
- Meanwhile in a bowl mix turmeric powder, coriander powder, salt, red chili powder, amchoor and garam masala.
- To this add 1/2 cup water to make a thin paste.
- Transfer this to pan and cook till spices turns aromatic. Next add pumpkin cubes and saute well.
- Add jaggery, cover with lid and let it simmer for few minutes till pumpkin has softened but holds the shape well.
- Add few splashes of water if required.
- This sabzi is best eaten in semi dry form.
- Garnish with coriander leaves and enjoy kaddu ki sabzi with chapati/ roti or poori
Notes
1. If you dont have amchoor powder, you can add little tamarind or lemon juice.
2. You can replace jaggery with sugar/brown sugar.
3. I prefer to use pale yellow kaddu, it has tender skin and cooks quickly. However, you may use whichever is available at your place