Kaddu ki sabzi – Indian style pumpkin fry
Ingredients
- 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
Instructions
- 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.
Notes
Instead of panchphoran you can also use cumin seeds or methi seeds.
You can adjust sugar and salt for this recipe as per your taste.
I prefer using mustard oil for this recipe, but if you are health conscious or else you don't like the taste of mustard oil you can use vegetable oil.
This recipe can also be prepared for fasting and for that you can use ghee or oil.
If making this kaddu sabzi for fasting or vrat then skip the fenugreek seeds, turmeric powder also use sendha namak rather than normal salt.
Nutrition
Serving: 4g