Enjoy a flavorful and healthy Kaddu Ki Sabji made with fresh pumpkin cubes, aromatic spices, and a perfect balance of sweet, sour, and spicy flavors. This dish is perfect for vrat (fasting) or everyday meals and pairs beautifully with kuttu puri, chapati, or steamed rice.
Ingredients:
- 400 gms pumpkin (orange or yellow), peeled and cubed
- 1 tbsp mustard oil
- Pinch of asafoetida
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds (methi)
- 1/2 tsp cumin seeds
- 2 tsp amchoor powder (raw mango powder)
- 1 tsp red chili powder
- 1-2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tbsp jaggery (or brown sugar), crushed
- 1/2 tsp garam masala powder
- Salt to taste
- Finely chopped coriander for garnish
Method:
- Heat mustard oil in a heavy-bottomed wok or kadai.
- Add asafoetida, mustard seeds, fenugreek seeds, and cumin seeds. Allow them to splutter.
- Add the pumpkin cubes and toss well to coat with oil and spices.
- Cook on medium flame for 5 minutes, then add powdered spices, crushed jaggery, and 1/2 cup water. Cover and simmer on low flame for 15–20 minutes. Stir occasionally and add more water 1/4 cup at a time if needed.
- The pumpkin should be tender enough to press lightly with your thumb without losing shape. Avoid overcooking into a mash.
- Adjust red chili, jaggery, and amchoor to achieve a balanced spicy sweet and tangy taste.
- Garnish with chopped coriander and serve hot with kuttu puri, chapati, or rice.