Kaddu ki sabzi
Kaddu ki sabzi, from above
VegVeganUttar Pradesh

Kaddu ki sabzi

Sweet and sour pumpkin with fenugreek and fennel. The puri sidekick of every UP feast.

30 minTime
2 gProtein each
mildSpice
Khatta meetha pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayPumpkin, fennel, jaggery, amchur. Puri's best friend.
The original
126kcalsame
2 gproteinsame
2 gfibresame
30minutessame

Classic kaddu ki sabzi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pumpkin600 g, peeled and cubed
Mustard oil2 tbsp
Fenugreek seeds¼ tsp
Fennel seeds1 tsp
Cumin seeds½ tsp
Asafoetidaa pinch
Ginger2.5 cm, grated
Green chilli1, chopped
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)½ tsp
Coriander powder (ground coriander)1½ tsp
Dry mango powder1½ tsp
Jaggery1 tbsp, or sugar
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Heat mustard oil until it smokes and cool slightly. Add fenugreek, fennel, cumin and asafoetida.
  2. 2Add ginger, green chilli and the pumpkin with turmeric and salt. Cover and cook on low, stirring now and then.
  3. 3Mash lightly, add chilli powder, coriander powder, amchur and jaggery. Cook uncovered until thick.
  4. 4Finish with coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Kaddu ki sabzi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Chicken keema paratha50 min
With a main Urad dal khichdi35 min
With a main Annakut ki sabzi50 min
To drink Thandai30 min
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