kaddu ki sabzi
Spice up your table with this lovely pumpkin dish.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
- 1 small pumpkin
- 1/4 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 or 2 dry red chilies (optional)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1 tsp dry mango powder/amchur
- 1 tsp sugar or 2 tsp crushed jaggery
- 2 tbsp oil
- 3/4 cup or 1 cup water
- a few chopped cilantro leaves for garnishing (optional)
Wash pumpkin then peel and chop.
Heat oil in a pressure cooker or pan. Add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
Add the red chilies and fry for some 15 seconds.
Add the chopped pumpkin and all the dry spice powders except garam masala. Add the sugar or jaggery and mix well.
Add water and salt and cover the cooker with a lid and pressure cook for 7-8 minutes.
If you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
Mash the cooked and soft pumpkin with a spoon and add the garam masala.
Stir the mashed pumpkin well and cook for minute or two.
If the sabzi still looks watery to you, then evaporate the water by cooking it without the lid. The sabzi should not be dry nor watery, just in between.
Garnish with cilantro leaves.