Pumpkin is called kaddu in Hindi and Urdu. This vegetable is not only consumed for dietary purpose but contains immense importance in the context of Hinduism religion as well. Kaddu ki sabzi is made especially at an occasion called ''Navratri'' and is presented to Goddess as ''Bhong'' which is a way to pay one’s gratitude to God. This delicious recipe is the origination of North Indian kitchen and is famous for its spicy taste. Having a sweet and sour taste and all the goodness and nutrition of pumpkin (kaddu), this sabzi is very quick and easy to make with commonly available ingredients.
- Kaddu or pumpking weighing half kilogram
- Quarter cup of oil
- Two medium sized onions
- One teaspoon ginger garlic paste (adrak lehsan paste)
- Half teaspoon of methi dana (fenugreek seeds)
- Salt as per taste
- One teaspoon of red chilli powder (lal mirch powder)
- Half teaspoon of haldi (turmeric)
- One teaspoon of jeera (cumin seeds)
- Half teaspoon of dhania powder (coriander powder)
- Half teaspoon of garam masala powder (all spices powder)
- Half teaspoon of aamchoor or khatai powder (dried raw mango powder)
- Two to three green chillies
- Fresh leaves of coriander, as much required
Heat the oil in a pan and add methi dana and jeera in it. Fry them until they start cracking and an aroma starts spreading. Cut the onions into thin slices and add in the oil for frying. Fry onions until they start changing their color. Add ginger garlic paste, salt, lal mirch powder, haldi, dhania powder, aamchoor powder and quarter cup of water so that the spices may not get burnt. Fry them until the oil starts coming on the surface. Now add thinly cubed pumpkin or kaddu and mix it well. Slow down the flame, add one cup of water and cover the pan so that pumpkin may cook in steam. When water dries, add green chillies and coriander leaves as well.
Hot and tempting kaddu sabzi is ready to eat. It goes very well with raita, green salab and roti (Indian bread).