A simple kaddu ki sabzi is sweet and sout, cooked in basic Indian spices for a comforting meal.
You can have this with roti but I prefer it with hot puris. This is my moms recipe and as far as I can remember its one of my favorites.
Pumpkin is very high in Vit A & C and low in calorie content. My family loves this yummy preparation. Although now I have switched from puri to rotis due to health concern but give me puri anytime.
Cumin and pumpkin are an ancient match. Starting with tempering with cumin; and ending with some sugar and mango powder, I often like to lick some with crispy papad. Its like my version of reliving the childhood days where we used to fight who gets the last bite. Although I make it a lot spicy so having some yogurt on the side helps but its optional. But highly recommended. Cooking with mustard oil brings really different flavor which compliments the pumpkin. I generally try to make all veg in mustard oil.
**TIP-There are so many types of pumpkin available but this sabji tastes best with the orange pumpkin with a very hard skin to peel.
Directions to make Kaddu ki sabzi-
600 gm Pumpkin/orange squash
2 large onion roughly chopped
1 tsp chopped garlic
1 tsp chopped ginger(or minced if you don’t like chopped)
1 green chili finely chopped(optional)
3 tomatoes roughly chopped
1 tsp cumin seeds
Salt as per taste
1/4 tsp turmeric powder
1 tsp red chili powder(you can adjust as per taste)
1 tbsp sugar or more (adjust as per taste)
3/4 – 1 tbsp amchur powder( as per your taste)
4 tbsp mustard oil
Heat 4 tbsp mustard oil. Wait till it reaches the burning point( smoky).
Put cumin seed and immediately add the onions(otherwise cumin seeds will burn as the oil is hot).
*if you want the cooking process to be slower then burn the mustard oil and let it cool.
** You can also skip mustard oil and use olive oil instead.
Once onion are soft add chili, ginger and garlic. Cook for about a min and add tomatoes.
Once the tomatoes soften add salt, chili powder and turmeric powder and cook for 30 sec.
Add the pumpkin and 1/2 cup water. Simmer and cook until pumpkin is tender.(About 10-15 mins)
Now with the back of the spoon mash the pumpkin and add amchur/dry mango powder and sugar. Mix well.
As the sugar caramelizes the sabzi will get a little darker.
Enjoy with hot puris or roti.
My other Punjabi style recipes on the Blog-
This blog is a part of the #Let’s Blog with Pri, Season 2.
The Blog hop cum blog train starts from the 11th of September and lasts for four weeks, where we publish one blog per week! This blog is my submission for Week 1.
Checkout my blogger friends Disha’s Post & Seema’s Post
And also our gracious host Prisha’s Post.