Pumpkin….. again is in a category of “not much liked” food by family members, but this vegetable has so much of health benefits in it. Since childhood I used to love kaddu/pumpkin, my mother used to make this vegetable on a regular basis and also special recipe during fasting days. I always had salty versions of kaddu sabzi but after my marriage, I had a chance to taste this khatta metha kaddu made by my mom-in-law and it was delicious, since then i have started making this one as well. It goes well with hot puris, parathas, chapatis or even with dal-rice.
This recipe doesn’t require much of ingredients. Flavors of fenugreek seeds, cumin seeds along with few basic Indian spices like garam masala powder, red chili powder, dry mango powder, turmeric powder along with sugar/jaggery are infused subtly with the pumpkin to prepare this yummy dish.
So all those pumpkin lovers try this one out and those who can’t even think of eating pumpkin, try out this recipe, you will like it for sure. I have learned this recipe from my mom-in-law. Let’s get started with the recipe.
Recipe type: Side-dish
Prep time: 10 mins
Cook time: 25-30 mins
Level of cooking: Easy
- 1 small slightly ripe pumpkin
- 1/4 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1-2 tsp garam masala powder
- 1-2 tsp amchur/dry mango powder
- 1-2 tsp sugar/jaggery powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 cup water
- Chopped coriander leaves
- Wash, peel, de-seed and chop the pumpkin into medium-sized pieces.
- Take a pressure cooker, add the oil, once hot add fenugreek seeds and cumin seeds, salute for a min.
- Add chopped pumpkin, all dry spices and sugar/jaggery, except dry mango powder and garam masala powder.
- Add water, salt and mix well. Cover the cooker with a lid and pressure cook till 5-6 whistles on medium flame.
- Once the steam is released, open the lid and mash pumpkin with a masher/spoon.
- Add garam masala and dry mango powder, mix well and let it cook for 4-5 mins without the cooker lid.
- Sabzi should have right consistency, not too watery nor too dry. If sabzi still looks watery then evaporate the water from the sabzi for cooking for few more mins without the lid.
- Garnish with coriander leaves and serve hot.
- This dish tastes good with ripe pumpkin which is slightly orange in color.
- You can also make this dish in a covered pan as well if you don’t have pressure cooker. It will take little more time as compared to pressure cooker.
- You can also add little tamarind pulp, if you like it more tangy.