Indian cuisine is renowned for its vibrant flavors, aromatic spices, and an array of vegetarian dishes. One such humble yet delightful dish is Kaddu Ki Sabji (pumpkin curry). This simple, nutritious, and flavorful dish holds a special place in Indian households, especially during festivals and family gatherings. Whether you’re looking for a comforting meal or trying to explore Indian flavors, Kaddu Ki Sabji is a must-try recipe.
about of kaddu ki sabji :
kaddu ki sabji, or pumpkin, is a versatile vegetable celebrated for its nutritional benefits and adaptability in recipes. In Indian households, Kaddu ki Sabji is a beloved dish, prepared in a myriad of regional styles. Some versions lean towards sweetness, especially in North Indian kitchens, where jaggery or sugar is often added. Others are tangy and spicy, enriched with tamarind or amchur (dry mango powder). The dish especially popular during the Navratri festival, as it is considered a sattvic (pure) food suitable for fasting. Beyond its religious significance, Kaddu ki Sabji is a quick and easy recipe, making it a go-to choice for busy households.
Ingredients for Kaddu Ki Sabji:
- Pumpkin (Kaddu) – 500 grams, peeled and cut into pieces
- Oil – 2 tbsp
- Asafoetida – a pinch
- Cumin – 1 teaspoon
- Green chillies – 2, chopped
- Ginger – 1 inch piece, grated
- Turmeric powder – ½ teaspoon
- Red chilli powder – ½ tsp
- Coriander powder – 1 teaspoon
- Garam Masala – ½ tsp
- Dry mango powder – 1 teaspoon
- salt to taste
- Jaggery or sugar – 1 teaspoon (optional, for sweet taste)
- Fresh coriander – chopped, for garnish
how to make kadduki sabji :
1. First of all, peel the pumpkin and cut it into medium sized cubes. Make sure the pieces are the same size for even cooking.
2. Heat 2 tablespoons oil in a deep pan or kadhai on medium flame. If using mustard oil, heat it until it starts to smoke, then let it cool slightly before proceeding.
3. Lower the flame and add a pinch of asafoetida and cumin.
4. Add a pinch of asafoetida to it for its fragrance.
5. Add green chilli and grated ginger to it. Fry for a few seconds until fragrant.
6. Add pumpkin to the pan and mix well with the seasoning spices.
7. Sprinkle turmeric powder, red chili powder, coriander powder and fennel. Stir everything together so that the sticks are evenly distributed.
8. Add ½ cup water in the pan. Cover the pan with a lid and let the pumpkin cook on low to medium flame for about 15-20 minutes. Stir occasionally to prevent sticking.
9. Once the pumpkin cooked, add salt, dry mango powder and sugar or jaggery (if using). Mix gently to avoid breaking the pumpkin pieces.
10. Cook for another 2-3 minutes to let the flavors meld together.
11. Switch off the flame and garnish the vegetable with freshly chopped green coriander.
