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.
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7 thoughts on “Kaddu Ki Khatti Meethi Sabzi Punjabi Style”
When it comes to kadhi, my family gets a little selective. I’m surely gona try your recipe variation.
Loved this superb healthy recipe.
I’ve never used pumpkin for making sabzi and used it only for sambar. But this is a nice recipe and a good way to start making kadu sabji.
Usually we don’t use onion & tomatoes with kaddu. This recipe looks delicious.
Reminded me of my childhood recipe… Mom made this