Pumpkin recipe also called as kaddu ki sabzi is one of my favorite. Because of it’s sweet and salty tastes I like it very much just like the tomato chutney. In North India you will find a lot of variations of this subzi, with slight differences in the ingredients or in the way it is made.
Like some people prefer adding mango powder (amchur) also to bring a slight sour taste. At the same time you will find people in South India make a curry recipe out of pumpkin which has lot of coconut called as pumpkin erissery. They also make pumpkin fry (thoran) adding coconut to it.
So let’s jump on to the recipe and do give us your feedback and most importantly do share your recipe and the picture with us via email (firstname.lastname@example.org). So that we can share your recipes with our viewers.
- Pumpkin/kaddu - 1 small peeled and cut into 1 inch chunks
- Panchphoran - 1 tsp
- Asafoetida - a pinch
- Bay leaf - 2
- Turmeric Powder/ haldi - ½ tsp
- Red chilli Powder - 1 tsp or as per the taste
- Ginger paste - 1 tsp
- Sugar/jaggery - 1 tbsp sugar or 2 tbsp crushed as per you taste
- Dry Red chilli - 1 or 2
- Salt - as per the taste
- Vegetable Oil/ Mustard oil - 2 tbsp
- In a heavy bottom pan, heat oil on medium heat.
- Once the oil is hot add panchphoran.
- When the seeds starts spluttering add asafoetida, dry red chilli and bayleaf.
- Now add the pumpkin chunks, turmeric powder, salt, ginger paste, red chilli powder, sugar or jaggery whatever you prefer or available and mix well.
- Cover and cook on a low flame until the pumpkin gets mushy and softened.
- If the preparation is very dry and is sticking to the pot, you can add little water.
- Serve hot with parathas.
- It also goes well with puri and raita.
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