Durga Puja » Kaddu Ki Sabzi

Kaddu Ki Sabzi

If you love to eat Kaddu ki Sabzi with poori during 9 days of Navratri fast but don't know the right way to cook it then you are the right page as here we have come up with a delicious recipe of Kaddu ki Sabzi. This recipe will guide you the best way to make the popular and delicious Kadu ki Sabzi in the right way. You can try this and let your family enjoy a tasty treat during the auspicious time of Navratri festival.

Recipe type: Main course
Cuisine: Indian
Preparation time:20 mins
Cook time: 15 mins
Total time: 35 mins
Servings: 4

Ingredients (measuring cup used, 1 cup = 250 ml)

  • 1 medium sized pumpkin/kaddu
  • ½ tsp turmeric powder/haldi
  • 1 tsp dry mango powder/amchur
  • ¼ tsp garam masala powder
  • 1 or 2 dry red chilies (optional)
  • ¼ tsp fenugreek seeds/methi seeds
  • 1 tsp sugar or 2 tsp crushed jaggery
  • 1 tsp cumin seeds/jeera
  • ½ tsp red chili powder/lal mirch powder
  • ¾th cup or 1 cup water
  • 2 tbsp oil
  • Sendha namak/ Rock salt if on fast or common salt if not making during fasting
  • Few chopped coriander leaves for garnishing (optional)

How to make the recipe:

Kaddu ki Sabzi
  1. Firstly wash the pumpkin then peel and chop the pumpkin too.
  2. Now in a pressure cooker or any pan heat oil.
  3. It's time now to add fenugreek seeds as well as cumin seeds and fry both for a minute on a low flame.
  4. Then add red chilies and again fry for around 15 seconds.
  5. Add chopped pumpkin and mix all the dry spice powders except dry mango powder and garam masala in it.
  6. Now add the sugar or jaggery in it.
  7. Do mix pumpkin with all rest of the spices and sugar/jaggery.
  8. Also add water and salt in it.
  9. It's best time to cover the cooker with a lid and pressure cook it for 7-8 minutes.
  10. If you do not have a pressure cooker then try to cover the pan with a lid
  11. Let the pumpkin cook for some 15-20 minutes till it becomes soft and mushy.
  12. Now mash all your cooked and soft pumpkin with the help of a spoon and then add garam masala as well as dry mango powder.
  13. Well stir the mashed pumpkin and let it cook for 1-2 minutes.
  14. If the kaddu ki sabzi still seems watery to you, then evaporate water from sabzi by cooking it without covering it with lid.
  15. Your sabzi should not be watery nor be dry, it should be something in between state.
  16. Now garnish it with coriander leaves and serve kaddu ki sabzi hot.
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